挤压方便米的径向膨胀率与其复水率、糊化度关系的研究 studies of relationship between radial expansion ratio and rehydration ratiogelatinization degree of extruded instant rice.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.10 挤压方便米的径向膨胀率 与其复水率、糊化度关系的研究 庄海宁，夏智，李军德，金征宇 （江南大学食品学院食品科学与技术国家重点实验室，江苏无锡 214122） 摘要：以早籼米为原料，采用双螺杆挤压技术，研究大米挤出物的径向膨胀率和复水率随挤压加工参数变化规律，同时研究膨 胀率与挤压方便米饭复水率、糊化度的关系，以期为挤压方便米饭的生产摸索出方便有效的生产标准。实验表明，不同挤压条件下， 径向膨胀率皆和复水率有相同变化趋势，复水率、糊化度亦随膨胀率的变化呈相同变化趋势。研究结果表明，当原料水分 32%，进 料速度 70 g/min，螺杆转速 150 r/min，末端机筒温度92 ℃的情况下，物料径向膨胀率达到2.19 ，糊化度达到87.8%，产品色泽接近 天然大米，内部具有致密多孔的结构，5 min 内的复水率达到2.03 ，复水之后，复水20 min 之内产品外形保持良好。 关键词：挤压方便米；径向膨胀率；复水率；糊化度 文章篇号：1673-9078(2010)10-1057-1062 Studies of Relationship between Radial Expansion Ratio and Rehydration Ratio/Gelatinization Degree of Extruded Instant Rice ZHUANG Hai-ning, XIA Zhi, LI Jun-de, JIN Zheng-yu (The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract: In order to find out the effective producing standard for extruded instant rice products, regularity of radial expansion ratio of rice extrudates changing with extrusion parameters was studied by using a twin-screw extruder and indica rice as raw material. And the relationship between radial expansion ratio and rehydration ratio/gelatinization ratio were also studied. It was found that both rehydration ratio and radial expansion ratio had similar trend under different extrusion cooking conditions. Also, within a certain range of radial expansion ratio, both rehydration ratio and gelatinization degree had similar trend. Under the conditions of water content 32%, feeding rate 70g/min, screw rotating speed 150 rpm, terminal barrel temperature 92 °C, the radial expansion ratio and gelatinization degree reached 2.19 and 87.8%, respectively. SEM observation showed a dense an