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投稿时间：2015-04-17
投稿时间：2015-04-17
中文摘要: 以香菇粉为原料，添加一定量的玉米淀粉，采用双螺杆挤压机挤压膨化生产营养健康的香菇膨化食品。以综合 评分为指标设计正交试验，得出香菇粉挤压膨化最佳工艺条件为：香菇粉添加量 25 %，物料水分含量 20 %，挤压膨化温 度 140 ℃。在此条件下，香菇粉挤压膨化食品成浅褐色，有光泽，内部有均匀小孔洞，口感细腻，酥脆可口，有特殊的香菇 风味，感官评分最高为 9.96 分。在针对产品截面膨化率的单因素试验中，结果表明香菇粉添加量为 20 %时，产品截面膨 化率最大为 20.81；物料水分含量为 25 %时产品最大截面膨化率为 25.41，温度在 140 ℃时出现最大截面膨化率 19.55。 热特性分析表明挤压后产品的结晶温度和焓变值均低于未挤压的香菇粉，经电镜观察香菇粉由挤压前的松散无规则片 状变成挤压后的规则颗粒状。
Abstract:The aim of this research was to extrude mushroom using a twin screw extruder （SYSLG32 -II， Jinan）.The design of orthogonal experiment was through composite scores， then it was obtained the optimum conditions of mushroom extrusion. The results showed that the optimal conditions were as follows： barrel temperature 140 ℃ ， moisture content 20 % ， mushroom content 25 %. Under these conditions， the product achieved the highest sensory scores 9.96. It was a light brown， shiny， delicate， crispy mushroom flavor snack. The research of sectional expansion indices of the product showed that when the conditions were mushroom content 20 % ， moisture content 25 % ， and barrel temperature 140 ℃ ， the maximum sectional expansion indices was 20.81，25.41，19.55， respectively. The crystallization temperature of extrusion products was lower than mushroom powder. The mushroom powder was loose flakes without rules while the extrusion products were regularly-shaped particles.
文章编号：201601022 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| XU Xing-yang， LIANG Wen-ming， SHAO Zhuo， XU Hui， CHEN Ye* | College of Food Engineering and Biotechnology， Tianjin University of Science and Technology， Tianjin 300457， China |
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