Study On The Compound Nutrient Convenient Breakfast By Twin-screw Extrusion

This paper mainly studied the production of composite convenient breakfast by using double-screw extruding method. The mainly materials in this experiment are rice, brown rice and rice brown. Analyzed the effect of the material composition and extrusion technology on nutrient composition, to ensure the ratio of materials for the convenient breakfast. Processing the material by double screw extrusion, analyzing the physical and chemical indication of products optimization, and optimizing this experiment by combining single factor experiment and orthogonal experiment together.Firstly, analyzing the nutrient composition of materials. According to the data of nutrient composition and other index of the rice, brown rice and rice brown, and in order to meet the requirement of balance nutrition and other comprehensive index, the determined the ration of materials is rice:brown rice:rice brown=3:2:1.Secondly, chose the main three factors which effect the result most:water, content, screw temperature and screw speed. Making two factors unchangeable, change the other factor to study the influence on the physical and chemical properties of these three factors. The result shows the two factors unchanged, the lower water contained in the material, the starch gelatinization increased and then decreased. When the water contained in the material proportion is 18%, the gelatinization reach the highest, and when the extruding temperature is 120℃ when changing the element of screw temperature unchangeable, the gelatinization reach the highest. the screw speed is 110r/min, the gelatinization reach the highest when changing the element of the screw speed. As the water content proportion (18%-26%) gets higher, the hardness increasing. As the extruding temperature increasing (90℃--110℃), the hardness of extruded products reducing, the result of this is obviously irrelevant. As the screw speed increasing (90r/min--130r/min), the hardness of extruded product shows a dropping trend. As the water content increasing (18%--26%), water absorption index increasing and then falling down. When the extruding temperature is 120 ℃ and screw speed is 110r/min, the product has the biggest water absorption index. As the water content gets increasing, the water soluble index increasing at the start and reducing after, when the water content is 22%, the water soluble index speed reach the highest. As the extruding temperature and screw speed become higher the water soluble index increasing at the start and reducing after. When the temperature is 110 ℃, the screw speed is 110r/min, the water soluble index reach the highest respectively. As the water content increasing, brittleness and crispness show the same trend. As the water content, temperature, and screw speed increasing, the lateral concavity shows the trend of increasing first and then decreasing. When the water content is 20%, temperature is 120℃, and the screw speed is 110r/min, the lateral concavity reach the highest respectively. When the water content is 20%, the temperature is 120℃, and the screw speed is 110r/min, the lateral concavity reach the highest respectively. As the water content increasing (18%--26%), the portrail concavity show a increasing trend. When the temperature is 100℃ and screw speed is 110r/min, the portrail concavity reach the lowest. As the water content increasing, the density of product gets higher. As both the screw temperature and screw speed get increasing, the density shows the trend of decreasing first and then increasing and decreasing again.Finally, according to the analysis of the influence of the three factors by using the orthogonal test, the best process parameters from the experiment is as follows:water content is 18%, screw speed is 11 Or/min, and the screw temperature is 120 ℃.Extrude the materials under the best process parameters, get the product physical and chemical properties and sensory evaluation.