青稞复配挤压米技术研究-祝东品.doc

青稞复配挤压米技术研究 Study on technology of highland barley extruded-compound rice Abstract：Barley flour was as the main raw material in this study, adding different proportions of millet flour, corn flour, and buckwheat flour, to produce different ratio of highland barley extruded-compound rice by a twin-screw extruder; and aimed to the physical and chemical properties and eating quality traits of highland barley extruded-compound rice, to determine the key indicators which effect the quality of highland barley extruded-compound rice. Furthermore, through the sensory evaluation indicators of highland barley extruded-compound rice and statistical analysis the relationship between the various indicators, three relatively better extruded-compound rice were defined, were 100% barley, 25% corn + 75% barley, and 50% millet +50% barley, the best compression parameters is material moisture of 25%, screw speed of 100 rpm, the highest extrusion temperature of 120 ℃, and feed speed of 15 kg/h. Key words : barley; compound; extruded-compound riceHighland barley is in the grass family , it belongs to barley genus. It mainly distributes in Tibet, Qinghai, Gansu, Sichuan Aba and Ganzi prefecture. In Tibet, the yield of highland barley accounts for 63.96% of the total output of grain crops in the whole region, which plays an important role in the health and economic development of the Tibetan people. Highland barley yield is high, and accord with three high two low (high protein, high fiber, high vitamin and low fat, low sugar) dietary structure, is a good cereal crops.In highland barley producing areas, highland barley is generally used as food rations in the form of roasted barley flour . In order to improve the added value of miscellaneous grains, it is generally necessary to further process them and produce various kinds of food to meet the needs of people. In this study, highland barley flour was used as the main raw material, and rice flour, corn flour and buckwheat flour were mixe