| 木薯叶膨化食品加工参数的研究 |
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| 引用本文： | 高超,吕飞杰,台建祥,陈晓明,李开绵,陆小静,张国治. 木薯叶膨化食品加工参数的研究[J]. 食品科技, 2011, 0(11): 99-102 |
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| 作者姓名： | 高超 吕飞杰 台建祥 陈晓明 李开绵 陆小静 张国治 |
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| 作者单位： | 中国农业科学院作物科学研究所;河南工业大学粮油食品学院;中国热带农业科学院热带作物品种资源研究所; |
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| 基金项目： | 公益性行业(农业)科研专项资助项目(nyhyzx07-013) |
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| 摘 要： | 通过实验研究了木薯叶和谷物类混合物料为原料时,物料加水量、物料进料量、双螺杆挤压机的螺杆转速和机筒温度4种加工参数对木薯叶膨化食品品质的影响。依据单因素实验结果,通过正交实验设计分析,得出了最优的加工参数为:加水量8%,进料量15 L/min,螺杆转速120 r/min,Ⅲ区温度130℃。实验研究结果对于提高木薯的综合利用程度,促进木薯产业的健康发展有着重要的作用。
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| 关 键 词： | 木薯叶 膨化食品 双螺杆挤压膨化 加工参数 |
The processing parameters of cassava leaf puffing food |
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| GAO Chao,,LV Fei-jie,TAI Jian-xiang,CHEN Xiao-ming,LI Kai-mian,LU Xiao-jing,ZHANG Guo-zhi. The processing parameters of cassava leaf puffing food[J]. Food Science and Technology, 2011, 0(11): 99-102 |
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| Authors: | GAO Chao LV Fei-jie TAI Jian-xiang CHEN Xiao-ming LI Kai-mian LU Xiao-jing ZHANG Guo-zhi |
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| Affiliation: | GAO Chao1,2,LV Fei-jie1,TAI Jian-xiang1,CHEN Xiao-ming1,LI Kai-mian3,LU Xiao-jing3,ZHANG Guo-zhi2(1.Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,2.Grain,Oil & Food College,Henan University of Technology,Zhengzhou 450052,3.Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Danzhou 571737) |
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| Abstract: | The effects of varying water volume added in materials,feed quantity,screw speed and barrel temperature on the quality of cassava leaf puffing food of materials comprised of cassava leaf and grist were studied by using a co-rotating twin-screw extruder.According to the results of single factor experiment,the best process parameters were conducted by orthogonal experiment and analysis.The best process parameters were as follow: Added water was 8%,feed quantity was 15 L/min,screw speed was 120 r/min and barre... |
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| Keywords: | cassava leaf puffing food twin-screw extruder process parameter |
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