【摘要】 利用DS32-I双螺杆挤压机,以小米粉、糯玉米粉、黄豆粉、小麦粉、燕麦粉、糙米粉、麦麸为膨化杂粮粉原料,研究物料水分、机筒温度、螺杆转速和喂料转速对挤压膨化杂粮粉感官品质的影响。结果表明:影响膨化杂粮粉产品感官品质的因素为物料水分>机筒温度>喂料转速>螺杆转速,膨化杂粮粉在物料水分16%、螺杆转速150r/min、机筒三段温度80℃-145℃-165℃、喂料转速20r/min时,膨化杂粮粉的感官品质较好,有淡淡的谷香味,色泽为浅黄色,口感较细腻,入水易成糊状,无结团和沉淀,水溶分散性好,感官综合评分达到7.86。更多还原

【Abstract】 Extruded cereals were produced from millet,glutinous rice,soybean,wheat,oat,brown rice and wheat bran flours using a DS32-I twin-screw extrusion machine.The sensory quality of extruded cereals was investigated with respect to three operating parameters including moisture content,barrel temperature distribution,screw rotation speed and feeding rotation speed.These variables were ranked in descending order of importance: moisture content,barrel temperature distribution,feeding rotation and speed screw rotation speed.Under the conditions of 16%,150 r/min,80 ℃ then 145 ℃ and finally 165 ℃ and 20 r/min for moisture content,screw rotation speed,barrel temperature distribution and feeding rotation speed,respectively,The extruded cereals had improved sensory quality,a faint aroma of cereals,a light yellow color and a delicate taste.In addition,they easily formed a paste in water without agglomeration or settlement but with good dispersity.更多还原