【摘要】 研究玉米粉与面粉的最佳配比及挤压工艺参数对玉米方便面品质的影响,并对一次挤压工艺进行响应面优化试验。结果表明玉米粉与面粉配比为14︰3,一次挤压孔径为0.9 mm,一次挤压温度为90℃,一次挤压螺杆转速为37 r/min,此时糊化度为93.89%。更多还原

【Abstract】 The ratio of corn flour and wheat flour and effect of extrusion process parameters on the quality of corn instant noodles were studied, and the first extrusion process was optimized by response surface test. The results showed that the ratio of corn flour and wheat flour was 14︰3, the first time extrusion aperture was 0.9 mm, the first time extrusion temperature was 90 ℃, and the first time extrusion screw speed was 37 r/min. Under these conditions the gelatinization was 93.89%.更多还原