Study on the Formula of Double Screw Extrusion Double Mushroom Compound Expanded Food
In this paper,with rice flour as the main raw material,supplemented by Pleurotus eryngii and Lenti-nus edodes and other auxiliary materials,the compound puffed food of Pleurotus edodes(Lentinus edodes,Pleu-rotus eryngii)was developed by twin-screw extrusion technology through mixing,extrusion,cutting,baking,fla-voring and other processes.On the basis of single factor analysis,the formula of double mushroom compound puffed food was optimized using Box Beheken response surface methodology using sensory evaluation and puffing degree as comprehensive evaluation indicators.The test results showed that the twin-screw extrusion process pa-rameters were:extrusion temperature 50℃in zone Ⅰ,130℃in zone Ⅱ and 150℃in zone Ⅲ,and the adjusted speed was 230.00 r/min.Under this process condition,the optimal formula for preparing compound puffed Shuanggu food was:rice flour as the basic formula,the addition amount of lentinus edodes was 10％,the addition amount of Pleurotus eryngii was 9％,and the addition amount of Siraitia grosvenorii glycosides was 0.03％.At this time,the comprehensive score was the highest,94.16.The puffed food of Shuanggu mushroom prepared under this condition has the best puffing effect,good color and unique aroma of Lentinus edodes Pleurotus eryngii.
Lentinula edodesPleurotus eryngiitwin-screw extrusionpuffed foodformula research
NETL
NSTL
万方数据
维普
