挤压膨化工艺制备红小豆速食粉的研究

摘要

Preparation fast food powder of red bean by extrusion puffed process. Used the double screw extruder on red bean powder for curing processing and drew on the single factor test to determine the optimal process conditions: material moisture content 18 %, extrusion temperature 160 ℃, screw speed 33 Hz. Extruded material was deployed after coarse grinding ,and choose the calcium carbonate, ferrous lactate, lactic acid zinc as calcium, iron, zinc enhancer, the added quantity as following: calcium carbonate 0.6 %, ferrous lactate 0.015%, lactic acid zinc 0.015%.The added amount of complemental materials for:malt dextrin 20%, 4.0%dietary fiber,sugar 9%.%　　采用挤压膨化工艺制备红小豆速食粉。利用双螺杆挤压机对红小豆粉进行熟化处理，通过单因素试验确定最佳工艺条件为：物料水分含量18%、挤出温度160℃、螺杆转速33 Hz。挤出物料经粗粉碎后进行调配，选择碳酸钙、乳酸亚铁、乳酸锌作为钙、铁、锌的强化剂，添加量分别碳酸钙0.6%、乳酸亚铁0.015%、乳酸锌0.015%；辅料添加量为：麦芽糊精20%，膳食纤维4.0%，糖为9.0%。