以蛋白质消化率为指标的黑米挤压膨化工艺优化

Parameter Optimization of Extrusion Puffing for Black Rice Beverage Process

本文是通过四因素五水平二次旋转正交组合试验设计，利用响应曲面分析方法来研究挤压膨化黑米的过程中与挤压膨化技术直接相关的膨化黑米含水百分数、机器的模孔直径、机器的螺杆转速、机器套筒温度等因素对黑米膨化后蛋白质消化率的影响规律。通过分析可知最消化率出现在参数的取值范围内，通过岭回归寻优得到挤压膨化黑米酿造面酱的最佳挤压膨化工艺参数范围为：膜孔直径6-9mm；挤压温度83-86℃；螺杆转速为178—180r／min;含水量为20．24％，在最优参数下的糊化度为96．43％。

A quadratic interactive design of four factors and five levels was carried out in this paper, and response surface methodology was employed to analyze the effect of extrusion parameters, which directly related to the flour paste fermentation, on the investigated indexes. Optimal extrusion parameters of extruded flour used for flour paste fermentation were as follow, flour water content was 21%, hole diameter of machine was 8mm, screw speed was 180r/min and barrel temperature was 70℃.