| 莲子双螺杆挤压膨化工艺的研究 |
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| 引用本文： | 陈学玲,关健,梅新,何建军. 莲子双螺杆挤压膨化工艺的研究[J]. 北京轻工业学院学报, 2012, 0(3): 73-75 |
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| 作者姓名： | 陈学玲 关健 梅新 何建军 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所／湖北省农业科技创新中心农产品加工分中心,湖北武汉430064 |
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| 基金项目： | 湖北省农业科技创新中心资助项目（2011-620-001-03）; 湖北省研究与开发计划项目（2010BBB016） |
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| 摘 要： | 以莲子为原料,采用双螺杆挤压膨化技术开发莲子膨化食品.研究了原料颗粒大小、原料含水量、进料速度、挤压膨化温度及螺杆转速等因素对莲子膨化的影响.结果表明：当莲子目数大于或等于40目时,莲子膨化较优工艺为：进料速度17～19 r/min,原料含水量14%～16%,膨化温度155～165℃,螺杆转速135～145 r/min.
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| 关 键 词： | 莲子 膨化 工艺 |
Study on Extrusion Conditions of Lotus Seeds by Twin Screw Extruder |
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| CHEN Xue-ling,GUAN Jian,MEI Xin,HE Jian-jun. Study on Extrusion Conditions of Lotus Seeds by Twin Screw Extruder[J]. Journal of Beijing Institute of Light Industry, 2012, 0(3): 73-75 |
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| Authors: | CHEN Xue-ling GUAN Jian MEI Xin HE Jian-jun |
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| Affiliation: | (Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences Agricultural Products Processing Subordinate Center, Hubei Agricultural Science and Technology Innovation Center, Wuhan 430064, China) |
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| Abstract: | Twin screw extruder was used to prepare extrusion-puffed food from Lotus seeds. The effects of material particle size and moisture content, feeding speed, extruded-cooking temperature and screw speed were studied. Through the single factor analysis, the optimal parameters of extrusion were obtained as the following： feeding speed 17 - 19 r/min, moisture content 14% - 16% , extruded-cooking temperature 155 - 165 ℃ , screw speed 135 - 145 r/min, and material particle size more than or equal to 40 mesh. |
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| Keywords: | lotus seeds extrusion processing conditions |
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