Naked Barley Flour Processing Characteristics Of Modified Extrusion And Its Application In Food

Naked barley is an important food resources, rich in β-glucan. but because of poor taste, low in protein digestion and eating areas only stay in the traditional processing methods. Depth study of the domestic system for processing naked barley quality and lack of application characteristics. Extrusion process is an effective way to develop grain products and processed foods. In this study, to explore naked barley extrusion processing characteristics, research food extrusion twin screw extrusion technology naked barley systematically.By contrast naked barley flour and naked barley flour extrusion characteristics, drawn extrusion technology is to improve the quality of a naked barley processing methods. By RVA measurement results show that barley suitable for extrusion processing, its good pasting temperature relatively low and squeeze powder stability. SEM can be found by forming the extruded barley processed porous internal structure having numerous fine sponge; macromolecules include starch products, fibers and the like are degraded. Therefore, naked barley after extrusion processing is more conducive to the production of extruded powder with grains of naked barley-based foods.Single factor test to explore the extrusion temperature, moisture content and screw speed of barley extrusion of products, water-soluble and water absorption index, density, iodine was affecting chroma key indicators, the results showed that:screw speed at240-280r/min, extrusion temperature of140-160℃, while17percent moisture content of materials, the indicators better evaluation. Based on this response surface design test, the results showed that:process parameters on the IOD index and no significant effect of water-soluble, but for bulk density, expansion ratio and water absorption index significantly affected.Naked barley production process conditions for the fast-food nutrition powder:After screw speed290r/min, temperature of165℃and moisture content of16.50%naked barley production extruded products, over100mesh crushed, add6%sugar,0.2%citric acid, whipped late15%, stabilizer monoglyceride0.15%debugging, the product has a higher instant rates, color yellow, rich flavor Valley, evenly distributed, not sticky.Discussion of the impact of single-factor test parameters for naked barley noodle quality, the results showed that:the screw speed240-280r/min, moisture content of17%. extrusion temperature of140℃. the naked barley cooked noodles and weight gain cooking loss rates are more appropriate. On this basis, obtained by response surface analysis, process parameters on cooking loss was significantly on the cooked weight gain was not significant.Finally, a preliminary inquiry steamed barley. barley flour mixed with wheat flour3:2can make naked barley bread, naked barley flour iodine was squeezing quality chroma with barley bread has a certain relevance.