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利用双螺杆挤压机挤压加工米粉,研究操作参数对米粉理化品质的影响。结果表明,原料含水量、机筒温度、螺杆转速和喂料速度等4个操作参数对米粉糊化度、色差和感官评价3个目标参数均具有显著的影响。随着原料含水量增加,糊化度先升高后降低,色差△E降低,含水量为40%时品质最好;随着机筒温度增加,糊化度升高,色差△E增大,机筒温度为100℃时品质最好;随着螺杆转速增加,糊化度、色差△E增大,螺杆转速为120 r/min时品质最好;随着喂料速度增加,糊化度、感官评价和色差△E先减小后增加,喂料速度为6 r/min时品质最好,12 r/min时品质最差。
The effects of operating parameters on the physico-chemical properties of rice flour were studied by using the twin-screw extruder to extrude the rice flour. The results showed that the four operating parameters of water content, barrel temperature, screw speed and feeding speed had significant effects on the three target parameters of gelatinization degree, color difference and sensory evaluation. As the water content of the raw material increased, the degree of gelatinization first increased and then decreased, the color difference ΔE decreased, and the best quality was obtained when the water content was 40%. As the barrel temperature increased, the degree of gelatinization increased and the color difference ΔE increased. When the barrel temperature is 100 ℃, the quality is the best. With the increase of the screw speed, the gelatinization degree and the color difference △ E increase. When the screw speed is 120 r / min, the quality is the best. With the increase of feeding speed, Sensory evaluation and color difference △ E first decreased after the increase, the feed rate of 6 r / min best quality, 12 r / min when the worst quality.