糙米挤压工艺的优化研究

Optimization on the extrusion processing parameter of brown rice

以糙米为原料,研究挤压过程中的工艺参数,包括物料粒度、物料水分含量、主机螺杆转速、挤压温度对目标参数的影响,利用Box-Behnken的中心组合实验设计,以糊化度、SDF(水溶性膳食纤维)得率为目标参数,通过响应面分析法,对挤压糙米的工艺操作参数进行优化,优化得到的最佳工艺操作参数为粒度60目,物料含水量20.4%,螺杆转速133r/min,温度164℃。在此条件下,挤出物糊化度为97.15%,SDF得率为2.556%,与理论值比较接近,说明该模型对优化挤压工艺条件可行。

The experiment used brown rice as raw material to study the effect of the of extrusion parameters, containing particle size, the moisture content, screw speed, extrusion temperature, on the target parameters of brown rice. The experiment was designed by Box-Behnken design, in which the gelatinization degree of brown rice starch and the soluble dietary fiber （SDF） yield were the target parameters. The response surface methodology was used to optimize the extrusion processing of brown rice. The optimization result showed the optimal extrusion parameters for brown rice were the particle size 60 mesh, moisture content 20.4%, screw speed 133 r/min, and temperature 164 ℃. On this condition, while the gelatinization degree of extrudate starch was 97.15%, the SDF yield was 2.556%. It was greatly close to the theoretical value. It illustrated that the model to optimize extrusion process condition was feasible.