哈尔滨商业大学学报（自然科学版）2018，Vol.34Issue(2)：242-248,7.
发芽糙米挤压膨化产品的质量性状分析
Analysis on quality properties of germinated brown rice extruded product
摘要
Abstract
In this paper,the effects of twin-screw extrusion technology on the germination of brown rice were studied by using the Design-expert center combination test.The effects of the expansion rate,water absorption index,water solubility index factor and regression rota-tion test on the moisture content, screw speed and puffing temperature The relationship be-tween the quality traits and the quality traits of the extruded product was determined to the relationship between the quality traits and the process parameters of the extruded brown rice extruded product,and the product quality evaluation index system was constructed.The re-sults showed that the optimum conditions were as follows: swelling temperature 140 ℃, screw speed 250 r/min, material moisture 22.3%.The water content of the raw material significantly affected the water absorption and water solubility of the germinated brown rice, and the correlation between water absorption,water solubility and swelling degree was signif-icant.There was a significant correlation between the process parameters of extruded brown rice and the quality traits of extruded brown rice.关键词
发芽糙米/双螺杆挤压/膨化/质量性状分析Key words
germinated brown rice/twin-screw extrusion/expanded/quality properties分类
轻工纺织引用本文复制引用
张宇,刘晓飞,任传英,孟庆虹,李梓瑛,马永强,卢淑雯..发芽糙米挤压膨化产品的质量性状分析[J].哈尔滨商业大学学报（自然科学版）,2018,34(2):242-248,7.基金项目
黑龙江省博士后资助(LBH-Z15200) （LBH-Z15200）
黑龙江省教育厅科学技术研究项目(12541189) （12541189）
