中试生产稳定化全脂米糠粉中淀粉糊化度的研究

Study on starch gelatinization degree of full-fat stabilized rice bran in semi-works production

对中试小规模生产稳定化全脂米糠粉中淀粉的糊化程度进行研究,考察了调质工段中调质机转速和物料水分、挤压工段中螺杆转速和机筒温度、微波烘干工段中功率、粉碎工段中颗粒细度对淀粉糊化度的影响。通过单因素与响应面试验,确定最优工艺条件:调质机转速14r/min,物料水分22%;挤压螺杆转速210r/min,机筒温度138℃;微波烘干功率15～30kW;粉碎粒度100～180目。在最优条件下,稳定化全脂米糠粉中淀粉的糊化度达99%以上。

The starch gelatinization degree of full-fat stabilized rice bran in small scale semi-works production was studied. The effects of the factors on starch gelatinization degree were investigated, including rotational speed of modulator machine and moisture content of materials in modulator section, screw speed and barrel temperature during extrusion process, microwave power during drying process, and the particle diameter during the crush process. The optimum conditions of test were deter- mined by the single factor and response surface tests as follows： modulator machine rotational speed of 14 r/min, moisture con- tent of 22 %, extrusion screw speed of 210 r/min, barrel temperature of 138 ℃, microwave drying power of 15-30 kW, particle diameter of 100-180 mesh. Under the optimal conditions, the starch gelatinization degree of full-fat stabilized rice bran was above 99 %.