雙螺桿擠壓加工玉米面膨化食品的工藝和配方研究

雙螺桿擠壓加工玉米面膨化食品的工藝和配方研究3摘要:BC4569.6%,關(guān)鍵詞:450076%)12%3%995 kg,22%8%70%10%,30001401503500hm2,15% 35%,摘要:BC4569.6%,關(guān)鍵詞:450076%)12%3%995 kg,22%8%70%10%,30001401503500hm2,15% 35%,65%(85%)8%kg,15%3%1.3工藝參數(shù)8%150rfmin30kgf30kgfh61.5m1材料與試驗方法1.1試驗設(shè)備ClextralBC451.5表2機筒各區(qū)的溫度KelloggKellogg4mm表1擠壓螺桿的排列組合Tab.1Screwconfigurationforextruderfmm5003003502505050 fmm 50—3525-^5—18151.2原料Tab.2Barreltemperaturesindifferentsectionsofextruder12345 f—— 23—―31—―58——102——130—1.4擠壓食品評價CarrefourMielPopsDanone75%Cracotte75%:1999205219, , 142130025E2mail:zcc@post.jut.edu.cn10表3希望研究的玉米擠壓產(chǎn)品達到的質(zhì)量 pxtducedbyextiMielpopsruder Cracottefikg.m-3229118200——0L369 ―0L397 ―<-0U6——Tab.3ObjectiveofcornsnackqualityFig2Influenceofdietemperature,riceandwater

contentsonswellingrate15試驗方法1%4%8%(2)10%20%2%8%8%15%,2.2產(chǎn)品的密度變化3 410%kg10%kgfirn3；;8%300500140, 1cm50 23min2試驗結(jié)果和討論2.1膨化度分析12()Fig.3Influenceofdietemperature,riceandwatercontentsonextrudeddensity2.3工藝條件和配方的確定200kgfim3Fig.1Influenceofdietemperatureandwatercontent , 8%onextrusionexpansionwith15%ofricepowder?19^4-2013ChiuiiAcEidcmieJoiinialElectronicPublishingHouse.411rightsrescrvedl,http：//www,69.6%, 1%,4%;:160,150rfmin,30kgfh;:0.22,555kJfkg,1min4Fig.4Influenceofdietemperature,riceandwatercontentonextrudeddensity140 (4)3:15%,8%,153 ,023;20%,8%,160,0.22;25%,8%,150 ,0.::316020%30kgfh ,8%2.4kgfh87%,: 17.4%,1):150rfmin,30kgfh,,160,24kgfh2)2:69.6%,174%, 1%,4%, 8%3)[參考文獻]1 GervisP.Newsensorallowingcontinuouswateractivitymeasurementofsubmergedofsolidsubstratefermentations.Biotechnologyandbioengineering,1989,33(1):266271StudyonCookingExtrusionConditionsand

FormulaofCornSnackbyTwinScrewExtruder

ZuoChunchengMaChenglinZhangShouqin(JilinUniversityofTechnology,Changchun130025)Abstract:ThecookingextrusionconditionsandformulaofcornsnackproducedbyBC45co2rotatingtwinscrewextruderwerediscussedinthispaper.Itisfoundthatthecornsnackwithhighqualitycanbeproducedonthefollowingconditions:160ofthedietemperature,150rfminofscrewrotationspeed,30kgfhoffeedrateandattheformulaof8%ofwater,696%ofcornpowder,174%ofricepowder,4%ofsugarand1%ofsalt.Keywords:cookingextrusion;twin