发芽糙米挤压膨化产品的质量性状分析

Analysis on quality properties of germinated brown rice extruded product

采用了Design-expert中心组合试验研究了双螺杆挤压膨化工艺技术对发芽糙米的影响,通过膨化率、吸水性指数、水溶性指数因素和回归旋转试验研究物料水分、螺杆转速和膨化温度对挤压产品质量性状,各质量性状间的相关关系从而确定发芽糙米挤压膨化产品质量性状和工艺参数间的关系,构建产品质量评价指标体系.结果表明,发芽糙米最佳条件为膨化温度140℃、螺杆转速250 r/min,物料水分22.3%.物料水分含量显著影响发芽糙米的吸水性和水溶性;且吸水性、水溶性与膨化度之间相关性显著.发芽糙米挤压膨化工艺参数与产品质量性状间相关性显著.

In this paper, the effects of twin - screw extrusion technology on the germination of brown rice were studied by using the Design - expert center combination test. The effects of the expansion rate, water absorption index, water solubility index factor and regression rota-tion test on the moisture content, screw speed and puffing temperature The relationship be-tween the quality traits and the quality traits of the extruded product was determined to the relationship between the quality traits and the process parameters of the extruded brown rice extruded product, and the product quality evaluation index system was constructed. The re-sults showed that the optimum conditions were as follows ： swelling temperature 140 ℃ , screw speed 250 r/min, material moisture 22. 3%. The water content of the raw material significantly affected the water absorption and water solubility of the germinated brown rice,and the correlation between water absorption, water solubility and swelling degree was signif-icant. There was a significant correlation between the process parameters of extruded brown rice and the quality traits of extruded brown rice.