التفاصيل البيبلوغرافية
| العنوان: |
藜麦挤压面条加工工艺优化. (Chinese) |
| Alternate Title: |
Optimization of Processing Technology of Quinoa Extruded Noodles. (English) |
| المؤلفون: |
陈凤莲, 张红玉, 杨春华, 汤晓智 |
| المصدر: |
Food Research & Development; Jun2024, Vol. 45 Issue 12, p76-84, 9p |
| Abstract (English): |
In this study, quinoa was used as raw material, and extruded quinoa noodles were produced by twinscrew extrusion technology. Taking the cooking and texture characteristics as the investigation index, and based on the single factor experiments, the response surface method was used to optimize the extrusion process parameters of extruded quinoa noodles, the effects of extrusion temperature, moisture content of materials and screw speed on noodle quality were investigated. The results showed that the optimal process conditions for extruding quinoa noodles were extrusion temperature at 113 ℃, moisture content of the material of 45%, and screw speed of 80 r/min. Under this condition, the cooking loss of noodles was the lowest, and the hardness was the highest. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
以藜麦为原料采用双螺杆挤压技术制备藜麦面条. 以蒸煮特性和质构特性为考察指标在单因素试验的 基础上应用响应面法优化挤压藜麦面条的挤压工艺参数探究挤压温度、物料水分含量和螺杆转速对面条品质的 影响. 结果表明挤压藜麦面条的最佳工艺条件为挤压温度 113 ℃、物料水分含量 45%、螺杆转速 80 r/min此时面 条的蒸煮损失较低硬度较高. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
