| 糙米锅巴膨化工艺参数优化 |
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| 引用本文： | 王小鹤,鲁明,于淼.糙米锅巴膨化工艺参数优化[J].农业机械化与电气化,2013(12):48-50. |
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| 作者姓名： | 王小鹤 鲁明 于淼 |
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| 作者单位： | 辽宁省农业科学院 食品与加工研究所,沈阳,110161 |
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| 基金项目： | 糙米方便营养食品开发与发芽糙米功能因子高效富集制备技术的研究（省科技厅科技攻关项目2011205001） |
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| 摘 要： | 以膨化机加工温度和物料含水量为考察对象，优化糙米锅巴制作过程中的挤压膨化技术参数。试验结果表明：加工温度和物料含水量对原料的膨化效果影响显著；DSE-25型双螺杆挤压膨化机加工糙米锅巴的最佳工艺参数为加工温度180℃（最高区）、物料含水量18%、螺杆转速120 r/min、喂料速度16 r/min。
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| 关 键 词： | 挤压膨化 加工温度 含水量 糙米锅巴 膨化度 |
Parameters Optimization for the Puffing Process of Crispy Brown Rice |
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| Authors: | WANG Xiaohe LU Ming YU Miao |
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| Institution: | WANG Xiaohe, LU Ming, YU Miao |
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| Abstract: | With the puffing processing temperature and material moisture content as the research object, optimization was made on the parameters for the puffing of crispy brown rice in the production process. The test results show that the processing temperature and mate-rial moisture had a significant effect on the expansion effect of raw materials;the best process parameters for the processing of rice crust with DSE-25 twin screw extruder are as follows：processing temperature is 180 ℃ （highest zone）, moisture of material18%, screw speed of 120 r/min, and the feeding speed of 16 r/min. |
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| Keywords: | extrusion processing temperature moisture content crispy brown rice swelling degree |
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