【摘要】 以小麦粉为原料,采用双螺杆挤压机进行挤压加工,在预试验基础上选取合适范围的挤压温度、喂料速度、螺杆转速为自变量,通过测定产物的色差、比容、吸水性和水分来判断定全籽粒小麦粉在不同加工条件下的品质变化,以此优化出全籽粒小麦原料挤压膨化最佳工艺条件。结果发现,较高挤压温度、低进料速度、较高螺杆转速,有利于提高粗纤维在水中的溶解度。适当升高温度有利于吸水性指数提高;适当提高螺杆转速会增加吸水性指数;提高喂料速度会增加吸水性指数。最适加工参数确定为:进料水分18%,挤压温度80℃-130℃-140℃-150℃-160℃,螺杆转速150 r/min,喂料速率11.8 kg/h。更多还原

【Abstract】 The extruding temperature, feed speed and screw speed of the screw was selected as independent variables. The quality changes of whole seed wheat flour was determined under different processing conditions by measuring the color difference, specific volume, water absorption and moisture of the product on the basis of pre-experiment. In order to optimize the technological condition for the extrusion and expansion of the whole grain wheat, the nutritional value of the whole grain wheat after extrusion was preserved to the maximum, and the production of whole grain healthy food and the consumer’s demand for healthy food were met. It was found that higher extrusion temperature, lower feed speed and higher screw speed were helpful to improve the solubility of coarse fiber in water. The proper increase of temperature was beneficial to the increase of water absorption index and water solubility index, and the water absorbability index increased by increasing the screw speed properly, and the water absorption index increased and the water solubility index reduced by raising the feeding speed. The most suitable processing parameters were determined as follows: the moisture of feed 18%, and the extrusion temperature 80 ℃-130 ℃-140 ℃-150 ℃-160 ℃. The screw speed was 150 r/min, and the feeding rate was 11.8 kg/h.更多还原