摘要
本实验主要以湖南湘莲为实验材料,用DS32型双螺杆挤压膨化机在不同加工参数条件下对莲子粉进行挤压处理,研究了在不同的物料水分含量、螺杆转速、机筒温度下挤出物淀粉糊化度及容积密度的变化情况。实验结果表明,物料水分含量和螺杆转速对挤出物淀粉糊化度及容积密度都有显著影响。
The Hunan lotus was extnded by DS32 Twin-Screw Extruder under different conditions of processes. The changes of the gelatinization degree and the samples density were studied under the different material moisture contents, barrel temperatures and screw speeds respectively. The conclusion is that the gelatinization degree and the density of the extrudants are changed evidently by changing the moisture contents and the screw speeds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期50-52,共3页
Food Science
关键词
挤压膨化
糊化度
容积密度
莲子粉
lotus
exlruder cooking
degree of gelatinization
density
作者简介
薛军（1981-）男，硕士研究生，研究方向为粮食油脂及植物蛋白工程。
通讯作者
