【作者】 张光； 李俣霏； 杨杨； 马春敏； 王冰； 边鑫； 张娜；

【Author】 Zhang Guang;Li Yufei;Yang Yang;Ma Chunmin;Wang Bing;Bian Xin;Zhang Na;College of Food Science and Engineering,Harbin University of Commerce;

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 挤压技术作为一种生产效率高,节约能源,成本低,无废水的高效清洁技术,在其高温高压、和高机械剪切的作用与可灵活调节的挤压参数下,已被广泛应用于膨化零食,如早餐麦片、谷物婴儿食品、膨化米饼等酥脆的产品。产品品质也受原料种类、组成、挤压参数(挤压温度、水分含量、螺杆转速)等多种因素的影响。但挤压参数与产品品质之间的关系尚未明确。本研究采用双螺杆挤压机,以大豆分离蛋白(SPI)与米粉为原料制备复合米饼,通过microCT方法分析不同的挤压温度(110℃,115℃,120℃,125℃,130℃)、水分含量(12%,14%,16%,18%,20%)对米饼膨胀程度的影响。结果显示,在实验范围内,较低的水分含量(12%)与较高挤压温度(130℃)会增强米饼的膨胀,孔隙壁厚,且脆性增加,硬度减小,具有良好的感官评分及色泽。在此条件下,米饼的体积密度为109.76±0.77 g/L、膨胀率为9.03±0.15,脆度656.69±0.93 g,硬度1247.11 ± 1.88 g。所得结果可用于指导具有优良品质的膨化食品的生产。更多还原

【Abstract】 As an efficient cleaning technology with high production efficiency,energy saving,low cost and no waste water,extrusion technology has been widely used in puffed snacks,such as breakfast cereals,cereal baby food,puffed rice crackers and other crispy products under its high temperature and high pressure,high mechanical shear and flexible extrusion parameters.Product quality is also affected by various factors such as the type of raw material,composition,extrusion parameters(extrusion temperature,moisture content,screw speed) and so on.However,the relationship between extrusion parameters and product quality has not yet been clarified.In this study,a twin-screw extruder was used to prepare composite rice crackers using soybean protein isolate(SPI) and rice flour as raw materials,and the effects of different extrusion temperatures(110℃,115℃,120℃,125℃,130℃) and moisture content(12%,14%,16%,18%,20%) on the expansion of rice crackers were analyzed by micro-CT method.The results showed that in the experimental range,the lower moisture content(12%) and the higher extrusion temperature(130℃) would enhance the expansion of Rice Crackers,increase the pore wall thickness,increase the brittleness,reduce the hardness,and have good sensory scores and color.Under these conditions,the bulk density of rice crackers was 109.76±0.77 g/L,expansion was 9.03±0.15,crispness was 656.69±0.93 g,and hardness was 1247.11±1.88 g.The results obtained can be used to guide the production of puffed food products with excellent quality.更多还原