摘要
探讨了挤压法生产方便面的可行性,用正交试验设计进行参数优化,对产品中淀粉糊化度和产品复水性的分析得到初步研究结果表明:用挤压法生产方便面是可行的。较优参数组合为:机筒温度115℃,加水量30%(粉基),螺杆转速15r/min。
The L9（3^4） orthogonal experiment design was adopted to study the feasibility of producing instant noodles by extrusion method. The preliminary results were gained through analyzing starch gelatinized degree and rehydration. The results showed that it is feasibility to produce instant noodles by extrusion method. And the optimized composite is barrel temperature 115 ℃, moister content 30% and screw speed 15 r/min.
出处
《食品工业》
CAS
北大核心
2007年第5期25-27,共3页
The Food Industry
关键词
挤压
方便面
糊化度
复水性
extrusion
instant noodles
gelatinizeddegree
rehydration
