Fresh pork, taro powder and rice powder were used as raw materials, a salt-flavored taro and pork puffing food was manufactured by using double screw extruding technology. The tube temperature (X1), screw speed (X2) and material humidity (X3) were selected as the main process parameters. Fracture force, degree of gelatinization, degree of puffing, moisture content and sensory evaluation were used as indicators. The process was optimized through orthogonal tests. The results showed that the best processing conditions were as follows: 150 ℃ tube temperature, 45 Hz screw speed and 15% material humidity. Under this condition, the extrusion effect was the best.
SHANG Feifei
,
WEI Xuanguan
,
HUANG Ting
,
XIE Tingting
,
CHENG Wei
,
TAN Hui
,
TANG Bilian
,
XIE Yuhua
,
DUAN Zhenhua
. Extrusion process parameters of double screw used for taro and pork puffing foods[J]. Food and Fermentation Industries, 2019
, 45(6)
: 193
-196
.
DOI: 10.13995/j.cnki.11-1802/ts.018244
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