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Effect of Manufacturing Technology on Edible Quality of
Corn Instant Porridge
LIU Ming1,2 ,摇 SUN Zhijian1,2 ,摇 YU Guoping 2 ,摇 TAN Bin1,* ,摇 WANG Liping1 ,摇
TIAN Xiaohong 1 ,摇 WU Nana 1 ,摇 LIU Yanxiang1
(1郾 Academy of State Administration of Grain,Beijing 100037,China ;
2郾 Food College, Northerneast Agriculture University, Harbin 150030,China )
Abstract: Corn instant porridge is a kind of instant main food made by the physical modification process鄄
ing. The corn instant porridge was made using the extrusion transnature technology and the effects of pro鄄
cessing technology on the quality of corn instant porridge were investigated. The results indicated that the
processing parameters significantly affected the convenient instant porridge edible quality. The effects of
the screw speed and feed rate on the quality were reduced after the first rise and the quality decreased
with the increasing extrusion temperature. However, the quality increased with the increasing water con鄄
tent. The best quality was obtained under the condition of the screw speed 220 r / min, cutting speed
2 100 r / min, extrusion temperature 110 益, feeding rate of 18 kg / h, and water content of 33% . The
basic rule was similar to the edible quality law after the testing of material curing time.
Key words: corn; instant porridge; extrusion; edible quality
( 责任编辑: 叶红波)
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第 32 卷 第 3 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 刘摇 明等: 加工工艺对玉米方便速食粥食用品质的影响