膨化营养杂粮粉的挤压制备工艺研究

分别以80目玉米粉、糙米粉、燕麦粉、麦麸粉作为营养杂粮粉生产原料，研究物料含水量、螺杆转速、机筒温度对产品品质指标径向膨化度、糊化度和吸水性指数的影响，在此基础上设计正交试验，确定挤压技术制备膨化营养杂粮粉的最佳工艺参数为物料含水量15%、螺杆转速130r/min、机筒温度160℃，此时产品径向膨化度为3.26，糊化度为91.87%，吸水性指数为491.8%。

Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion

Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinization degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and water-absorbing capacity of the obtained product were 3.26, 91.87% and 491.8%, respectively.