Position: Home > Articles > Study on optimal technology of cooking quality of nutritional engineering cereal
Science and Technology of Food Industry
2009,30
(11)
208-210+214
杂粮营养工程米耐煮性的优化工艺研究
作 者：
陈厚荣;阚建全;张甫生
单 位：
西南大学食品科学学院;重庆市特色食品工程技术研究中心;中国农业大学食品科学与营养工程学院
关键词：
杂粮营养工程米;单螺杆挤压技术;耐煮性
摘 要：
运用单螺杆挤压蒸煮技术,通过单因素及响应面分析实验,确定杂粮营养工程米的挤压工艺参数:物料加水量24.2%,挤压螺杆转速39.6r/min,三段机筒温度控制在119.3-129.3-139.4℃,在此条件下可得到杂粮营养工程米的耐煮性优化值为6.651173%。
译 名：
Study on optimal technology of cooking quality of nutritional engineering cereal
作 者：
CHEN Hou-rong 1,2,KAN Jian-quan 1,2,,ZHANG Fu-sheng 3 (1.College of Food Science,Southwest University,Chongqin 400716,China;2.Engineering Technique Research Center of Chongqin for Special Food Study,Chongqin 400716,China;3.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China)
关键词：
nutritional engineering cereal;single screw extruding technique;cooking quality
摘 要：
Single strew extruding technique was applied to the extruding parameters of nutritional engineering cereal;the optimal parameters of nutritional reformed cereals were determined by single factor and response surface analytical experiments.With this method,the optimal parameters were as follows:water was 24.2%,extruding screw rolling speed was 39.6r /min,and temperatures of three barrels were controlled at 119.3℃,129.3℃ and 139.4℃,in this factor,we can obtain the optimal technology of cooking quality of nutritional engineering cereal was 6.651173%.
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