The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle

Abstract

In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second stage extruder screw speed, feeding speed, and the template hole diameter were taken as the single factor research objects, and the single factor experiment and response surface experiment were used to optimize them. The results show that the optimization of extrusion parameters can improve the quality of instant rice noodle in a certain range. The final optimization of the two-stage extrusion process parameters are as follows: the first stage extruder barrel temperature was 173 ℃,the second stage extruder barrel temperature was 39 ℃, the first stage extruder screw speed was 30 Hz, the second stage extruder screw speed was 20 Hz, the feeding speed was 11.8hz, and the template aperture was 0.7 mm. Under this condition, the instant rice noodle product is made with Strong fragrance and good comprehensive quality which can reach market product quality. This study can provide a reference for the continuous production of instant rice noodle.

Keywords

• instant rice noodle
• two-stage extrusion process
• single factor experiment
• response surface analysis
• texture profile analysis (tpa)