响应面法优化玉米营养粉预糊化工艺

Optimization of Corn Nutrition Powder Pregelatinization Process by Response Surface Methodology

玉米作为粗粮,含有丰富的膳食纤维和维生素,但其食用口感不佳。通过在玉米粉中加入大豆蛋白,提高了玉米粉本身的营养价值,并通过双螺杆挤出工艺对玉米粉进行改性,改善了玉米粉的口感。通过响应面法对挤出预糊化工艺进行优化:以糊化度作为响应值,建立了糊化度与大豆蛋白添加量(X1),挤出温度(X2),加水量(X3)之间的数学模型,即Y DG=97.09-0.46X1+0.86X2+1.19X3-0.37X1X2-0.99X1X3-0.80X2X3-4.60X12-2.43X22-3.71X32,确定了原料预糊化条件为加水量21.5%,蛋白添加量为25 g/kg,挤出温度为151.5℃。在此条件下,原料的糊化度为97.27%,实际测量值为97.24%,与理论预测值基本相符。

Com, as a coarse grain, is rich in dietary fiber, vitamins but has poor taste. This experiment improved the nutri- tional value of the com flour by adding soy protein in the corn flour, and modified corn flour through a twin screw extrusion process to improve the taste of the corn flour. The process of extrusion pre-gelatinized was optimized with response surface method： a mathematical model between the degree of gelatinization and soybean protein added amount （X2）, gelatinization temperatures （X2）, water adding （X3） was established： YD~= 97.09-0.46X＋ 0.86X2 ＋ 1.19X3-O.37X1X2-O.99X1X3-O.80XzX3- 4.60Xz2-2.43X22-3.71X32. The optimal raw pre-gelatinized conditions are determined as following： adding water 21.5%, extrusion temperature of 151.5 ℃ and protein dosage of 25 g/kg, Under this condition, the degree of gelatinization of the raw was 97.27%, the actual measurement value of 97.24%, and it basically consistent with the theoretical predictions.