| 葛根黑豆挤压膨化工艺研究 |
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| 引用本文： | 华苗苗,王波,康建平,赖喜隆.葛根黑豆挤压膨化工艺研究[J].粮食与油脂,2020,33(5):69-72. |
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| 作者姓名： | 华苗苗 王波 康建平 赖喜隆 |
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| 作者单位： | 四川东方主食产业技术研究院,四川成都 611130;四川省食品发酵工业研究设计院,四川成都 611130;绿岛(四川)食品有限公司,四川成都 611130 |
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| 摘 要： | 以葛根粉和黑豆粉为主要原料,研究葛根粉与黑豆粉质量比、混合物料含水率、机筒Ⅲ区温度、螺杆主轴转速等因素对产品感官和糊化度的影响。通过单因素和正交试验优化葛根黑豆膨化食品的加工工艺,得到最佳工艺参数为机筒Ⅲ区温度150℃、螺杆主轴转速160 r/min、混合物料含水率17%、葛根粉与黑豆粉质量比1∶5,在该条件下生产出的产品具有较好的感官品质和糊化度。
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| 关 键 词： | 黑豆 葛根 挤压膨化 工艺参数 |
Study on the extrusion technology of Pueraria and black bean |
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| HUA Miao-miao,WANG Bo,KANG Jian-ping,LAI Xi-long.Study on the extrusion technology of Pueraria and black bean[J].Cereals & Oils,2020,33(5):69-72. |
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| Authors: | HUA Miao-miao WANG Bo KANG Jian-ping LAI Xi-long |
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| Affiliation: | (Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu 611130,Sichuan,China;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu 611130,Sichuan,China;Green Island(Sichuan)Food Co.,Ltd.,Chengdu 611130,Sichuan,China) |
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| Abstract: | Pueraria and black bean flour were used as raw materials, the effects of the mass ratio of Pueraria to black bean, the moisture content of mixed materials, the temperature of barrel Ⅲ and the screw spindle wheel speed on the sensory and gelatinization degree of the product were studied. Through the single factor and orthogonal experiments, the processing technology of Pueraria and black bean extruded food was optimized, and the optimum process parameters were as follows: barrel Ⅲ temperature 150 ℃, screw spindle wheel speed 160 r/min, mixed materials moisture content 17 %, the mass ratio of Pueraria to black bean flour 1 ∶ 5. Under these conditions, the product had a better sensory quality and gelatinization degree. |
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| Keywords: | black bean Pueraria extrusion process parameter |
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