摘要
通过单因素试验和响应面分析确定挤压杂粮营养工程米黏附性的优化工艺参数。结果表明,螺杆转速32.6r/min、机筒温度分布109.3～119.3～129.3℃、物料加水质量分数为22.6%,在此优化条件下,挤压杂粮营养工程米黏附性的优化值为-375.278178g·s。验证实验表明,黏附性实验值与优化值接近,且优于市售普通大米(-394.678g·s),接近于市售魔芋挤压工程米(-346.487g·s),说明该优化结果可靠。通过感官评定,其综合食用品质接近市售普通优质大米,优于市售魔芋挤压工程米。
The adhesiveness of extruded cereals is an important affecting factor of their edible quality, which is greatly affected by processing parameters. The individual and interactive effects of water content, extruding screw rolling speed and three barrel temperature distribution on the adhesiveness of extruded cereals were examined using single factor method and general rotation orthogonal combination design combined with response surface analysis, respectively. Results showed that the optimal parameters were as follows： water content 22.6%, extruding screw rolling speed 32.6 r/min, and three barrel temperature distribution 109.3, 119.3 followed by 129.3 ℃. Under the optimal parameters, the predicted value of adhesiveness of extruded cereals was -375.278178 g · s, which approximated the experimental value of 378.365 g ·s and the value of commercial extruded konjac flour （- 346.487 g · s） and was lower than that of commercial extruded rice （-394.678 g · s, a lower value represents better adhesiveness）. Organoleptic examination demonstrated that the extruded cereal products obtained approximated commercial extruded rice and was superior to commercial extruded konjac flour in edible quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期54-59,共6页
Food Science
基金
西南大学发展基金项目(20710402)
