| 双螺杆二次挤压法制备方便米饭的工艺研究 |
| |
| 引用本文： | 焦爱权,庄海宁,金征宇,邓 力.双螺杆二次挤压法制备方便米饭的工艺研究[J].农业工程学报,2008,24(7):260-263. |
| |
| 作者姓名： | 焦爱权 庄海宁 金征宇 邓 力 |
| |
| 作者单位： | 江南大学食品学院食品科学与技术国家重点试验室,无锡,214122 |
| |
| 摘 要： | 该文采用可旋转中心组合设计,综合考查机筒温度、物料湿度和螺杆转速三个变量对挤压方便米饭复水率的影响,推导出描述复水率的二次回归模型,并对变量进行响应面分析,得出最佳工艺条件为:机筒温度为120℃、物料湿度为33%,螺杆转速为200 r/min.在该条件下制得的方便米饭复水3 min后,复水率达285%,硬度和弹性值都达到原料籼米米饭的水平.
|
| 关 键 词： | 双螺杆挤压 方便米饭 响应面分析 复水特性 |
| 收稿时间： | 2007/7/25 0:00:00 |
| 修稿时间： | 2008/3/16 0:00:00 |
Technology for twice extrusion of instant rice with twin-screw extruder |
| |
| Jia Aiquan,Zhuang Haining,Jin Zhengyu and Deng Li.Technology for twice extrusion of instant rice with twin-screw extruder[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(7):260-263. |
| |
| Authors: | Jia Aiquan Zhuang Haining Jin Zhengyu and Deng Li |
| |
| Institution: | The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122,China,The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122,China,The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122,China and The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122,China |
| |
| Abstract: | |
| |
| Keywords: | extrusion with twin-screw extruder instant rice response surface analysis rehydration properties |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《农业工程学报》浏览原始摘要信息 |
| 点击此处可从《农业工程学报》下载免费的PDF全文 |
|
