马铃薯螺杆挤压制泥设备优化与试验研究

针对传统工艺加工的马铃薯泥风味差、质构破坏严重、营养损失大等问题，对马铃薯制泥工艺及设备进行优化。基于螺旋挤压成型原理，设计沟槽腔体和变螺距螺杆，进行挤压制泥机试验，检测不同制泥工艺对马铃薯泥营养成分、风味和质构等特性的影响。结果表明，马铃薯片厚1.0cm、汽蒸11min、压力为0.01~0.2MPa时，马铃薯泥质量最好。同时结合马铃薯泥的物化特性，完善薯泥品质评价指标体系。仿真结果表明，沟槽腔体变螺距螺杆的组合下挤压破碎效果最好，设计的多孔板出口结构使出料稳定、均匀，随着螺杆转速或进料速度增加，挤压段腔体和多孔板外筒中压力递增。试验结果表明，螺杆挤压制出的马铃薯泥软糯细腻、香味浓郁、营养损失小，产品质量显著提升。

Optimization and Experimental study of potato mud screw extrusion equipment

In order to solve the problems of poor flavor, serious damage of texture and great loss of nutrition, potato mud making process and equipment were optimized. Based on the principle of spiral extrusion, a groove cavity and a variable pitch screw were designed, and the extrusion machine tests were carried out to test the effects of different mud making processes on the nutritional composition, flavor and texture of potato mud. The results showed that the quality of mashed potato was the best when the potato chip thickness was 1.0cm, the steam was 11min and the pressure was 0.01-0.2Mpa. At the same time, combined with the physical and chemical characteristics of potato mud, improve the quality evaluation index system of potato mud. The simulation results show that the combination of the groove cavity with variable pitch screw has the best crushing effect, and the design of the orifice plate outlet structure is stable and uniform. With the increase of the screw speed or the feed speed, the pressure in the extrusion section cavity and the outer cylinder of the orifice plate increases. The test results showed that the potato mash produced by screw extrusion was soft and delicate, with strong flavor, little nutritional loss and significantly improved product quality.