期刊论文

Influence of Screw Speed and Water Addition Amount on the Quality of Instant Porridge

中文

中国食品学报

1009-7848

2023

23

8

296-305

10.16429/j.1009-7848.2023.08.030

湖南省重点领域研发项目(2019NK2131)。

本校为第一机构

分别控制加水量、螺杆转速生产挤压膨化方便粥,通过测定方便粥的理化性质、感官品质,质构特性等,分析不同控制条件对方便粥品质影响。结果表明:随着螺杆转速的提高,水溶性指数(WSI)、吸水性指数(WAI)和感官品质更佳,方便粥...展开更多 分别控制加水量、螺杆转速生产挤压膨化方便粥,通过测定方便粥的理化性质、感官品质,质构特性等,分析不同控制条件对方便粥品质影响。结果表明:随着螺杆转速的提高,水溶性指数(WSI)、吸水性指数(WAI)和感官品质更佳,方便粥的硬度、胶黏性、咀嚼度下降;随着加水量的增加,WAI、WSI、感官品质下降,硬度、胶黏性、咀嚼度上升。螺杆转速与WSI、WAI和感官品质呈显著正相...

Extruded instant porridge is produced by controlling the amount of water added and the speed of screw separately.By measuring the physical and chemical properties,sensory quality and texture characteristics of instant porridge,the influence of different control conditio...MORE Extruded instant porridge is produced by controlling the amount of water added and the speed of screw separately.By measuring the physical and chemical properties,sensory quality and texture characteristics of instant porridge,the influence of different control conditions on the quality of instant porridge were analyzed....