[1]芦菲,陈喜东,李波,等.双螺杆挤压制备豆渣膨化食品工艺研究[J].大豆科学,2015,34(02):306-309.[doi:10.11861/j.issn.1000-9841.2015.02.0306]
　LU Fei,CHEN Xi-dong,LI Bo,et al.Preparation of Okara Puffed Food by Twin Screw Extrusion[J].Soybean Science,2015,34(02):306-309.[doi:10.11861/j.issn.1000-9841.2015.02.0306]
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双螺杆挤压制备豆渣膨化食品工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年02期 页码: 306-309 栏目: 出版日期: 2015-04-25
Title:
Preparation of Okara Puffed Food by Twin Screw Extrusion
作者:
芦菲1; 陈喜东1; 李波1; 李胜利2
1河南科技学院 食品学院，河南 新乡 453003；?
2郑州新农源绿色食品有限公司，河南 郑州 450100
Author(s):
LU Fei1;  CHEN Xi-dong1;  LI Bo1;  Li Sheng-li2
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;?
2Zhengzhou Xinnongyuan Green Food Co.Ltd, Zhengzhou 450100, China
关键词:
豆渣; 挤压; 膨化食品; 玉米
Keywords:
Okara;  Extrusion;  Puffed food;  Corn
分类号:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2015.02.0306
文献标志码:
A
摘要:
以湿豆渣（或豆渣粉）和玉米粉为主要原料，采用双螺杆挤压技术制备豆渣挤压膨化食品。结果表明：将湿豆渣（或豆渣粉）按1∶4比例与玉米粉混合，添加适当调味料，控制物料含水量在28%左右，采用60℃.160℃.160℃的双螺杆挤压温度，然后将斩切后的膨化物料于200℃烘烤15 min，可制备出膨化率高、口感和外观良好的豆渣膨化食品。若用玉米淀粉替代适量玉米粉，则能进一步改善产品品质。该研究为豆渣的开发利用提供了有效途径。
Abstract:
Okara puffed food was prepared by twin screw extrusion using fresh okara (or okara powder) and corn flour as the primary materials. The results showed that mixing fresh okara (or okara powder) with corn flour at the ratio of 1∶4, adding suitable seasoning, controling the moisture content of mixed material at 28%, using the extrusion temperatures of 60℃-160℃-160℃, and baking the puffed products at 200℃ for 15 min, the okara puffed food had good taste and appearance can be produced.If corn flour was substituted at proper proportion by corn starch, the quality of puffed food could be further improved. This study provides a potential way for the utilization of okara.

参考文献/References:

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备注/Memo

基金项目：河南省产学研合作项目（132107000060）。

第一作者简介：芦菲（1976-），女，实验师，主要从事功能性食品研究。
通讯作者：李波（1973-），男，博士，教授，主要从事功能性食品研究。E-mail:libohnxx@163.com。

更新日期/Last Update: 2015-06-08