Study On Processing Technology Of Torreya Grandis Cake Puffed Products

Torreya grandis is one of the most widely distributed species in China with the longest history of cultivation and utilization and the highest economic value.The shape variation of Torreya grandis is complex,and there are many natural variability types,such as Mifei,Xiangyafei,Mufei etc.Also includes artificially grafted varieties of Xifei.In order to better learn the processing technology of the torreya grandis cake,this paper mainly uses the cake after the oil extraction of the coix seed as the raw material,specifically using the cake after the oil extraction of the two kinds of Torreya grandis of Mufei and Xifei.Using the twin screw extruder puffs Mufei and Xifei cake.In the process of extrusion and puffing of Mufei and Xifei cake,the effects of different starch types,screw speed,proportion of torreya grandis cake and rice flour on the radial expansion rate and sensory evaluation of Mufei and Xifei cake puffed food were studied in single factor.On the basis of the test,the response surface test was carried out to explore the optimal expansion process of Mufei and Xifei cake puffed product.Finally,the physicochemical index and the aroma component of the expanded product produced by the optimal expansion process were determined to further determine the two puffed food.Nutrition and aroma components of puffed products.The main findings are as follows:1.Using Mufei and Xifei cake as the main raw materials,the Mufei and Xifei cake were extruded by twin-screw extruder technology to learn the effects of different starch types,screw speed,ratio of torreya grandis cake and rice flour on radial expansion rate and sensory evaluation of the puffed food.The results showed that the optimal single factor condition of puffed food was: potato starch,screw speed 450r/min,6% torreya grandis cake 6% ratio 6%,rice flour ratio 70%.2.On the basis of single factor experiment,the response surface method was used to optimize the extrusion process parameters of Mufei and Xifei cake.The mathematical model was established by using Design Expert8.0.6 software to investigate the screw speed,the proportion of torreya grandis cake,the proportion of rice flour and two pairs.The effect of factor interaction on the product’s radial expansion rate and sensory evaluation.The results showed that the order of influence of the three factors on the expansion rate and sensory score of the two kinds of torreya grandis cakes was:torreya grandis cake(C)> rice powder ratio(B)> screw speed(A).The optimal expansion process parameters of Mufei cake puffed food are screw speed 460.25r/min,rice flour ratio 68.41%,torreya grandis cake ratio 6.14%,the expansion rate prediction value is 3.8,the sensory evaluation score is predicted to be 72.5;The optimum expansion process parameters of Xifei cake puffed food were screw speed 457.44r/min,rice powder ratio 70.12%,torreya grandis cake ratio 6.20%,the expansion rate prediction value was 4.129,and the sensory evaluation score was 70.32.3.Under the optimal conditions,Mufei and Xifei cake puffed food were extruded,and the physicochemical indexes of the two kinds of puffed food and puffed food without torreya grandis cake were determined.The physicochemical properties of the three puffed food were studied.The results showed that the content of protein,fat and crude fiber of the puffed food added with torreya grandis cake was significantly improved.The water absorption index and starch content decreased significantly after adding torreya grandis cake.The water solubility index had certain after adding torreya grandis cake.The water content is basically unchanged,which indicates that the physical and chemical properties of the product have been significantly improved after the addition of the torreya grandis cake.4.The aroma components of the two kinds of torreya grandis cake puffed food were extruded,and it was found that the aroma components of Mufei and Xifei cake were different.The former contains 68 flavors and the latter contains 76 species.Mufei cake puffed food contains the aroma components of D-limonene,diisobutyl phthalate and other eucalyptus nuts such as esters and alkanes.In the Xifei cake puffed food,there are also aroma components of citron nuts,such as D-limonene,β-myrcene and other steroids,alcohols and the like.It is indicated that the torreya grandis cake puffed food contains a special aroma of Mufei and Xifei.