【摘要】 以萌动青稞粉为原料,通过双螺杆挤压膨化技术制得膨化青稞粉。研究物料水分含量、螺杆转速和挤压温度对膨化萌动青稞粉吸水性指数和水溶性指数的影响,通过单因素和正交试验,确定最佳工艺参数为:物料水分含量为26%、螺杆转速为220 r/min、挤压温度为180℃。在传统油茶制作的基础上研制新型膨化萌动青稞粉油茶,主要考察了膨化萌动青稞粉添加量、花生油添加量、炒制温度、炒制时间对青稞粉油茶溶解度指数和感官评分的影响,通过单因素和正交试验,确定最优工艺配方为:青稞粉添加量为68%、花生油添加量为4%、炒制温度60℃、炒制时间为6 min。此时,油茶感官评分为9.26分,具有高蛋白、高膳食纤维、低脂肪和低钠等特点。更多还原

【Abstract】 The extruded barley flour was prepared by twin-screw extrusion with germinated barley flour as raw material. The material moisture content,screw speed and extrusion temperature on water absorption index and water solubility index of extruded germinated barely flour were studied. With the single factor and the orthogonal test,the optimum process parameters were material moisture content 26 %,screw speed 220 r/min,extrusion temperature 180 ℃. Based on the traditional production of traditional fried flour,a new type of extruded germinated highland barley stir-fried flour was developed. The effects of the additive amount of germinated highland barley flour and peanut oil,stir-frying temperature and time were investigated. According to the single factor and orthogonal test,the optimum technological formula was as follows:barley flour 68 %,peanut oil 4 %,stir-frying temperature 60 ℃,frying time 6 minutes. At this time,the sensory score of fried flour was 9.26,which had the characteristics of high protein,high dietary fiber,low fat and low sodium.更多还原