新型鲜湿方便米粉二级挤压工艺的研究

研究新型鲜湿方便米粉二级挤压工艺,考察生产过程中挤压关键参数(进料水分、喂料速度、一级机筒温度、二级机筒温度、模板孔径)对米粉品质的影响。实验以籼米(川种优3877)与粳米(隆两优534)为原料,利用响应面实验优化二级挤压工艺关键参数。结果表明,挤压参数能在一定范围内提高鲜湿方便米粉的品质。通过最佳二级挤压参数(进料水分41%、喂料速度0.50 kg/min、一级机筒温度179℃、二级机筒温度58℃、模板孔径1.0 mm)制作鲜湿方便米粉产品米香浓郁、富有弹性,综合品质较好。本研究可为鲜湿方便米粉连续化工业化生产提供参考。

Study on secondary extrusion process of new type fresh instant rice noodles

In order to study the secondary extrusion process of new type fresh instant rice noodles, the effects of key parameters of extrusion (feed moisture content, feed rate, first-stage barrel temperature, secondary barrel temperature, template pore size)on the quality of fresh rice noodles were investigated. The experiment used glutinous rice (type 3877) and glutinous rice (type 534) as raw materials, and used the response surface test to optimize the key parameters of the secondary extrusion process.The results show that the extrusion parameters can improve the quality of fresh instant rice noodles within a certain range.Making fresh instant rice noodles products through optimal secondary extrusion parameters (feeding moisture content 41%, feed rate 0.50kg/min, first-stage barrel temperature 179°C, secondary barrel temperature 58°C, template pore size 1.0mm) , the rice is rich and full of elasticity, and the complex quality is good.This study can provide a practical reference for the continuous industrialization of fresh instant rice noodles.