Application Of Extrusion Technology To Produce Nutritious Food Of Older

In this study,oats, buckwheat, black rice, sorghum, corn as raw materials, the application Brabender DSE-25 Twin-screw extruder was extruded powder grains experiment, based on a variety of grains powder nutrients analysis and extrusion effect, feeding grains to determine the old formula of raw materials. Using the extrusion chamber temperature, screw speed, feed rate and moisture content of raw grains as factors,the product of the expansion ratio, degree of gelatinization, water solubility index, sensory levels as an indicator to determine the best feeding older grains puffing parameters. In the micro structure, the application of Phillip FEI Sirion scanning electron microscope observate the micro-structural changes of raw materials and products, compared the impact of different extrusion parameters extrusion and raw materials and products in on microstructure and provided the basis for the production of the elderly feeding grainsBy the analysis of nutrient composition and extrusion effect of raw materials, to determine the best formula of old grains feeding is:30% mass fraction of maize, sorghum,10% mass fraction, mass fraction of buckwheat 25%,10% mass fraction of black rice, oats,25% mass fraction.Expansion ratio and extrusion gelatinization are two important indicators of extruded products and quality of puffed food,This study extruded the powder of cereal grains,discussed the extrusion parameters on the products of expansion ratio and the degree of gelatinization, determined the best product extrusion parameters are:Material moisture content of 16%, barrel temperature T2; (five area temperatures were:80℃,90℃,110℃,130℃,165℃); screw speed 140r/min; feed speed 30r/min. Product expansion ratio of 4.1. Product pasting works best parameters for extrusion barrel temperature T2; (five areas temperatures were 80℃,90℃, 110℃,130℃,165℃); material moisture content of 18%, screw speed 160r/min; feed speed 30r/min, degree gelatinization of products91%.Used water-soluble product as index to determine the best compression parameters were: water content of materials 18%, V-zone temperature was 175℃, screw speed 200r/min, feed rate of 35r/min.the highest index water-soluble products 33%.Sensory score of the indexes to single factor analysis, for material moisture content, extrusion chamber temperature, screw speed, feed rate of the orthogonal experiment to determine the best operating parameters for the sensory characteristics of older nutritional cereals processing were:Screw speed 180r/min; feed speed 30r/min; material moisture content of 16%, extrusion chamber temperature T2; (five-zone temperature were:80℃,90℃,110℃, 130℃,165℃). Comparing the above 4 groups extrusion parameters, using Philips FEI Sirion scanning electron microscope to observate raw materials and products, we can see through the extrusion process, the destruction of starch granules can be integrated, produce tiny air cavity, the formation of uniform texture, the extruded products was organized. Ultimately determine the best extrusion operating parameters were:screw speed 180r/min; feed speed 30r/min; material moisture content of 16%, extrusion chamber temperature T2; (temperatures were five areas:80℃,90℃,110℃,130℃,165℃).