【摘要】 挤压型米线是以大米作为原料,经研磨并调配至一定水分含量后,挤压熟化成型后干燥而得到的米线。传统工艺生产的米线费力、耗时,在多步骤米线生产过程中会导致产品质量不一等问题。相比而言,挤压技术是一种集混合、加热、杀菌和成型于一体的食品加工技术。将挤压技术应用到米线加工中,具有营养成分损失少、微生物污染机会少、生产时间短、生产效率高和操作简便等优点。因此,我国米线加工业生产中,自动化的机械加工正逐步取代传统的手工作坊。挤压型米线质量主要受挤压型米线生产过程中原辅材料、加工工艺、挤压参数的影响。因此,本文阐述了挤压型米线的加工工艺及成型机制,综述了原辅材料、挤压参数对挤压型米线品质的影响规律,以期为挤压型米线加工工艺及关键点的控制提供理论依据。更多还原

【Abstract】 Extruded rice noodles are made from rice as raw material, ground and blended to a certain moisture content, extruded and matured, and dried. The traditional production process of rice noodles is laborious and time-consuming, which lead to uneven product quality during the multi-step rice noodle production process. By comparison, extrusion technology is a food processing technique that integrates mixing, heating, sterilization, and shaping. Applying extrusion technology to rice noodle processing has the advantages of less loss of nutrients, fewer opportunities for microbial contamination, shorter production time, higher production efficiency, and easier operation.Therefore, in the production of rice noodle processing industry in China, automated mechanical processing is gradually replacing traditional manual workshops. The quality of extruded rice noodles is mainly affected by the raw materials, processing technology, and extrusion parameters during the production process of extruded rice noodles.Therefore, this paper elaborated on the processing technology and forming mechanism of extruded rice noodles,summarized the influence of raw materials and extrusion parameters on the quality of extruded rice noodles, in order to provide theoretical basis for the control of the processing technology and key points of extruded rice noodles.更多还原