Study On The Formula And Technology Of Extruded Food With Spine Grape Residue

In this paper,potato powder and rice powder are used as main raw materials to produce a new extruded food by adding corn powder,spine grape residue,sucrose and other auxiliary materials.It can make full use of spine grape residue,and its economic added value can be improved.By studying the effects of different drying conditions on drying time and quality of spine grape residue,the optimum drying conditions of spine grape residue are determined.The effects of different technological formulations and processing parameters on the quality of extruded products are studied by twin screw extrusion technology.The main conclusions are as follows:(1)The moisture content of spine grape residue is 69.91%.The end point of drying is that the moisture content of spine grape residue is less than or equal to 10%.It is found that the drying time of hot air drying spine grape residue is longer than that of infrared drying at the same temperature,and the drying time decreases with the increase of temperature.The time of microwave drying of spine grape residue is shorter than the former two,and the greater the microwave power,the shorter the drying time is.The values of L,flavonoids and anthocyanins of spine grape residue are the highest when infrared drying temperature is at 40?,respectively:22.34,58.62 mg/g and 1.99 mg/g;the total phenol content is 27.97 mg/g when infrared drying temperature is at 50?;the reducing sugar content is 267.80 mg/g when hot ai drying is at 60?;and the soluble dietary fiber content is 18.05% when microwave power is 640 W.After comprehensive analysis,the infrared drying at 50? is selected to dry the spine grape residue.(2)Taking potato powder and rice powder are as main raw materials,spine grape residue,corn powder and sucrose are as supplementary materials,the effects of the proportion of whole potato powder to rice flour,the amount of spine grape residue,corn flour and sucrose on product puffed degree,acrylamide content,sensory evaluation and comprehensive evaluation indexes are studied.Single factor and orthogonal experiments are carried out,and the comprehensive evaluation indexes of the three factors are taken as the basis for the final evaluation of the formulation.The optimum technological formula of the product is as follows:the ratio of potato powder to rice powder is 3.5:6.5,and the additions of spine grape residue,sucrose and corn powder are 5%,7% and 8%,respectively.(3)Under the condition of the ratio of potato powder to rice powder is 3.5:6.5 and the additions of spine grape residue,sucrose and corn powder are 5%,7% and 8%,respectively.the effects of raw material size,screw speed,extrusion temperature in zone III on product puffed degree,soluble dietary fiber content,acrylamide content and sensory evaluation are studied,and the above four indexes are taken as comprehensive evaluation criteria.Quasi-single factor and orthogonal experiments are carried out.The results are analyzed by range analysis and variance analysis.Finally,the optimum technological parameters are determined as follows:size of raw materials is 80 mesh,screw speed is 220 r/min,extrusion temperature is 80?/110?/130?,and a kind of extruded food with high nutritional value is obtained.