文献类型：期刊文献

中文题名：赤豆固体饮料挤压工艺及流变性质研究

英文题名：Study on the extrusion processing and rheological properties of red bean solid beverage

作者：于文滔[1];陈芳芳[1];刘少伟[1];卢艳花[1];常雅宁[1]

机构：[1]华东理工大学食品科学系,上海200237

年份：2014

卷号：35

期号：10

起止页码：308

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：中央高校基本科研业务费专项资金

语种：中文

中文关键词：赤豆;双螺挤压机;响应面分析;固体饮料;粘度

外文关键词：red bean ;twin-screw extruder; response surface; solid beverage; viscosity

摘要：以80目赤豆粉、玉米粉，糯米粉为主要原料，燕麦粉、薏仁粉、荞麦粉为辅料，以吸水性指数（wAI）作为赤豆固体饮料冲调性的指标，通过单因素和响应面实验，研究了螺杆转速、机筒温度、物料水分和喂料速率四个参数对WAI的影响，建立了wAI与四个因素变化的二次回归方程。最终确定双螺杆挤压机的最佳参数为：物料水分为15．89％、螺杆转速为160r／min、机筒温度为180℃、喂料为18Hz（1Hz=1．7r／min），在该条件下测得膨化粉的吸水指数为5．05±0．03。流变性质研究表明：膨化粉冲调后形成的较稳定悬浮液（质量分数15％），在256s。恒定剪切速率下，0～100s粘度急剧下降，100～1000s粘度下降相对平缓。
80 mesh red bean powder,corn flour,glutinous rice flour as the main raw material,oatmeal,adlay powder, buckwheat powder as auxiliary materials. Defining the Water absorption index（WAI） as the vital quality parameter and basing on the optimum recipe obtained from the red bean solid beverage,the relationship between main operation parameters of twin-screw extruder and WAI was studied through single-factor and response surface experiments. Two regression equations on WAI and four varietals factor was established. Results indicated that：under the condition that moisture content of 15.89% ,screw speed 160r/min,barrel temperature 180℃, feed rate 18Hz （ 1Hz = 1.7r/min ）, WAI =5.05 ±0.03. Rheological properties research showed that：The mass fraction 15% puffed powder form stable suspension liquid,on condition of constant shear rate at 256s-1,its viscosity decreased rapidly on 0-100s and viscosity decreased relatively flat on 100N1000s.