双螺杆挤压蒸煮对普通玉米粉糊化度的影响

摘要

本研究以普通玉米粉为原料,研究了不同挤压蒸煮条件对玉米粉糊化度的影响.试验结果表明:随着物料含水量增加,挤出玉米粉的糊化度先增加后降低,物料含水量为35％时,糊化度达到最大为96.03％；随着挤出温度的增加,挤出玉米粉的糊化度先增加然后略有降低,挤出温度为150℃时,糊化度达到最大为94.1％；随着螺杆转速的增加,挤出玉米粉的糊化度呈现先增加后降低的趋势,螺杆转速为225r/min时,糊化度达到最大为93.7％.%Extrusion cooking conditions on the degree of gelatinization (DG) with ordinary corn flour as raw material were researched in the paper. Results showed as follows: with the increasing of moisture content, DG of extrusion corn flour firstly increased and then decreased and reached maximum as 96.03% when moisture content was 35%; DG of extrusion corn flour firstly increased and then decreased slightly with the increasing of extrusion temperature and reached maximum as 94.1% when extrusion temperature was 150? ; DG of extrusion com flour presented a trend of firstly increased and then decreased with the increasing of screw speed and reached maximum as 93.7% when screw speed was 225r/min.