Research on Technological Parameters of Extrusion Coarse Grain Breakfast Food

With the flour of corn, rice, wheat, oat and defatted soy as raw materials, the extrusion process parameters of the coarse grain nutritional breakfast cereals such as the moisture contents, the extrusion expansion temperature of the twin-screw cavity, the screw speed, the feeding rate and the addition amount of CaCO3 were studied in this paper. The results showed that the temperature inside the corresponding extruding part of the DS56-Ⅲ-type twin-screw extruder were 150～160 ℃, the moisture content rate was 16%～17%, the screw speed was 300～600 r/min, the feeding rate was 120～150 kg/h, and the addition amount of CaCO3 was 0.1%～0.3%.