Using Torreya grandis seeds as raw material,the preparation process of extruding-reshaping Torreya grandis seeds was optimized by single factor experiments and response surface methodology,using the rate of reshaping,the rate of the whole grain,and the comprehensive score of the two as the e-valuation indexes.The results showed that the optimal extruding-reshaping process was moisture content of Torreya grandis seeds 15％,extrusion pressure 3 MPa,extrusion time 50 s,and reshaping time 5 min.Under the conditions,the reshaping rate of the Torreya grandis seeds and the whole grain rate were 91.41％±2.39％and 83.01％±1.86％,respectively,and the comprehensive score was 88.05±1.17.The microstructure analysis results showed that the tissue structure of the Torreya grandis seeds was more loose and porous after extruding-reshaping.Compared with fried Torreya grandis seeds,baked products after extruding-reshaping had higher peeling rate and crisper texture.
维普
万方数据
