Studies On Extruding In Using High Moisture Content Flour And Its Application In Hot Food

Food extrusion-cooking technology is a newly technology, which come form the multi-disciplinary junctions, it is one of food industry and agricultural product deep processing industry development directions in this century.The extrusion cooking is a high temperature and short-time processing method, which can complete transport,compression,mixing,cooking, denaturation,sterilization,formation and many kinds of operation units at the same time. This study research extrusion cooking wheat flour.It contains some parts of reformation, the parameter optimization in twin screw extrusion-cooking and the research in hot food formula. This study mainly includes the following contents:(1)This study improves the design on the medium twin screw extrusion cooking extruder, which transforms the original integral screw to the combined screw, and fixes the invariable integral screw to many kinds of combination spiral form. In extrusion cooking, it increases paddle to adapt high protein raw material extrusion cooking. The experimental takes high-moisture extrusion cooking, the temperature is higher than the ordinary extrusion cooking's. So we added a small part of extrusion cooling jacket to the extrusion cylinder discharge end and decrease the diameter of cylinder.the improved product has a good delicate texture and organization.(2)Research on the twin-screw extruder Cooking, using the high moisture extrusion cooking wheat flour food experimental methods, Add high water to produce high extrusion cooking hot food. Optimize the parameters of extrusion cooking food processing in experiment. Experiment analysis the wheat flour extrusion cooking relationship between processing parameters and Experimental indicators, and provides a theoretical and experimental basis to extrusion cooking in the leisure products research and development.(3)Taking the wheat flour as the extrusion cooking raw material, this study uses orthogonal design optimization hot food formulations in order to optimize better hot product.In this study, we improve extrusion cooking machine cylinder and screw to adapt the higher protein content of products. By twin-screw extruder operating parameters on the quality of products, Extrusion cooking wheat flour products linkages between indicators, we have a deep research in this study. In the food industry, Exploration twin-screw extruder processing wheat snack foods have a certain theoretical and practical significance for the twin-screw extrusion technology in the application of a new direction.Research on the puffs the temperature, the material moisture content, the screw rotational speed, we optimize the better parameters: DS56-ⅢIn the twin screw extruder extrusion cavity the feed section/extrusion section/ Current Limiter section's temperature respectively for 80±3℃, 100±3℃and 117±3℃, moisture content 39.3%, the screw speed 217rpm, best product puffing which obtains under this condition is 2.7. Moisture Content of the product is 35%-37%. The wheat flour product's extrusion cooking formula is: 90% wheat flour and 10% SPI. The Sweet is 10-15%. Optimizing the using of orthogonal experiment hot food for the recommended formula optimizes the product through the orthogonal experiment, the recommendation formula is: Hot content is 0.8%, ziran content is 0.6%, majiao content is 0.4%, soy oil is 7%, flavor is 0.2% and I+G is 0.5%. Product contains protein is 15%.The result of this study can provide the theory basis for the wheat flour processing craft optimazating and the product formula choice, has certain actual sense to the wheat food deep processing.