期刊论文

Preparation of potato instant rice by twin screw extrusion

中文

粮食与饲料工业

1003-6202

2018

6

15-22

10.7633/j.issn.1003-6202.2018.06.005

湖北省技术创新专项重大项目（2016ABA085）；

本校为第一机构

以碎米和马铃薯粉为原料,经过科学的配比研制出马铃薯方便米饭.固定螺杆转速300 r/min,进料速度0.4 t/h,挤压机Ⅰ区温度60℃,挤压机Ⅲ区温度70℃,采用单因素和正交试验的方法,综合考察马铃薯方便米饭制备的关键工艺技术对挤压马铃薯方便米饭品质的影响,得到相关参数为:马铃薯全粉添加比例为50％,调质后的水分为30％,挤压机Ⅱ区温度为80℃.通过感官评定马铃薯方便米饭的食用方式,发现煮饭口感最好,浸泡次之,蒸饭最差;浸泡时用开水浸泡9 min后即可接近市售米饭的食用品质,体现了马铃薯方便米饭的方便性.

The broken rice and potato flour were used as crude material to make instant potato rice by developed scientific ra-tio.Setting the screw speed of 300 r/min,enactment the feed rate of 0.4 t/h,and the temperature in extruder Ⅰ of 60℃,the temperature in extruder Ⅲ of 70℃,the orthogonal test was used to study the key processes in the preparation of instant potato rice.The relevant parameters were as follows :the proportion of potato powder was 50％,the moisture content after condition‐ing was 30％,and the temperature in extruder zone Ⅱ was 8...