中国食物与营养2011，Vol.17Issue(9)：36-38,3.
双螺杆挤出条件对玉米粉质构特性的影响
Influence of Different Conditions of Two-screw Extrusion on Corn Grits Texture Properties
摘要
Abstract
Texture properties of corn grits were investigated under two-screw extrusion condition amount,including water added,jet temperature and screw speed.The results indicated that,the hardness of dough increased by 38.0% with water added increased to 35% from 10%,but the adhesiveness and springiness of dough decreased by 42.3% and 66.8%,respectively.When the temperature increased to 160℃ from 100℃,the hardness of dough decreased by 19.5%,and the adhesiveness and springiness increased 92.9% and 44.0%,respectively.But with temperature increased to 200℃ from 180℃,the hardness of dough increased by 41.0%,and the adhesiveness and springiness decreased by 34.8% and 24.1%,respectively.When the screw sped up to 220r/min from 180r/min,the hardness and springiness of dough increased by 48.5% and 7.7%,respectively,and the adhesiveness decreased by 58.1%.But with the screw speed increased to 280r/min from 240r/min,the hardness and springiness decreased from 24.2% and 20.5%,respectively,and the adhesiveness increased by 215.8%.Therefore,two-screw extrusion had a significantly effect on the texture properties of corn grits.关键词
玉米粉/双螺杆挤出/质构特性/TPA测试Key words
corn grits/two-screw extrusion/quality and structure characteristic/TPA test分类
轻工纺织引用本文复制引用
刘义军,刘景圣..双螺杆挤出条件对玉米粉质构特性的影响[J].中国食物与营养,2011,17(9):36-38,3.基金项目
国家高新技术研究发展计划“玉米绿色供应链技术创新与装备研制”（项目编号：2008AA100802) （）
