气流膨化技术对核桃早餐谷物食品质构的影响

摘要

Walnut meal and rice were used as main raw materials to produce walnut cereal breakfast by means of extrusion and subsequent air puffing. The optimal moisture content in materials and addition level of walnut meal, as determined based on texture properties of walnut cereal breakfast, were respectively 24% and 20%. The results of orthogonal array optimization indicated that the optimal air puffing conditions were air-puffing temperature of 280 ℃, air-puffing time of 45 s, water content of 12% and feeding rate of 1000 g/min.%以核桃粕和大米为主要原料，首先采用挤压膨化技术研究物料水分含量和核桃粕添加量对核桃早餐谷物质构的影响，从而确定挤压成型制坯时的原料配方，即物料水分含量24％、核桃粕最大添加量20％；再通过正交试验研究气流膨化工艺参数对核桃早锓谷物质构的影响，从而确定气流膨化最佳工艺参数为膨化温度280℃、膨化时