食品科学2012，Vol.33Issue(18)：118-122,5.
膨化营养杂粮粉的挤压制备工艺研究
Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion
摘要
Abstract
Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinizafion degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and water-absorbing capacity of the obtained product were 3.26, 91.87 % and 491.8 %, respectively.关键词
膨化/营养杂粮粉/挤压工艺Key words
expansion: nutritional coarse grain powder extrusion processing分类
轻工纺织引用本文复制引用
郑志,王丽娟,杨雪飞,祁斌,赖华楠,姜绍通..膨化营养杂粮粉的挤压制备工艺研究[J].食品科学,2012,33(18):118-122,5.基金项目
安徽省科技计划项目 （）
