西藏青稞鸡爪谷杂粮粉挤压膨化工艺优化

青稞在西藏长期以来的产业发展中,基本以糌粑、青稞米等初级产品为主,为开拓更多的青稞加工方式,丰富产品类别,对青稞粉进行挤压膨化及工艺的优化,并结合当地杂粮鸡爪谷等,通过挤压膨化提升青稞的口感及相关产品的营养价值。青稞杂粮粉挤压膨化后,对不同膨化参数组合的青稞杂粮粉的吸水性、水溶性、堆积密度、沉降性、分散性、润湿性等指标进行了测定,发现膨化参数组合之间没有表现出明显的速溶差异特性。青稞杂粮膨化率的大小不跟速溶性指标呈正比关系。根据膨化效果最佳膨化工艺参数为物料水分含量为12%,Ⅲ区温度170℃,主轴转速20 Hz,喂料速度8 Hz;从速溶粉的生产工艺来看,最佳工艺为物料水分含量为16%,Ⅲ区温度170℃,主轴转速23 Hz,喂料速度8 Hz。

Optimization of Extrusion and Puffing Process of Barley Grain Flour and Chicken Feet Grains of Tibet

Highland barley in Tibet history of the development of the industry for a long time,the basic is given priority to with zanba,highland barley,rice and other primary products,to develop more barley processing way,rich product category,this study was carried out on the highland barley powder extrusion and process optimization,and combined with local chicken feet grain and through the extrusion of highland barley taste and nutritional value of related products.After extruding and bulking,the absorbency,water solubility,accumulation density,sedimentation,dispersion,wettability and other indexes of the bulking barley grain powder with different bulking parameters were measured.The results showed that the swelling rate of barley was not directly proportional to the instant solubility.The optimum process parameters were water content 12%,three-zone temperature 170℃,spindle speed 20 Hz and feeding speed 8 Hz.From the perspective of the production process of instant powder,the best process was the material moisture content of 16%,the three-zone temperature of 170℃,the spindle speed of 23 Hz and the feeding speed of 8 Hz.