二次挤压制备重组米的响应面优化及品质研究

Response Surface Optimization and Quality Research during the Preparation of Recombinant Rice by Two Times of Extrusion Shaped

本研究通过选取加工适用性较好的马铃薯,将其制粉并混配早籼米粉作为原料,用单螺杆挤压机将其预糊化,再用双螺杆挤压机制备马铃薯重组米,探究挤压工艺对重组米品质的影响,通过响应面优化预糊化挤压工艺,研究二次挤压和糊化度对重组米性质的影响。结果表明,预糊化最优工艺如下:进料水分37%,挤压温度72℃,螺杆转速34 r/min,在此条件下,挤出物品质良好,糊化度可达到75.95%。根据重组米质构结果可知,进料糊化度为50%时,重组米的硬度和粘聚性最接近早籼米;进料糊化度为30%时,重组米的咀嚼度最接近重组米;增加进料的糊化度可有效提高重组米的弹性。本文为改善重组米品质提供新思路和理论支持。

In this study,the potato with good processing suitability was selected and mixed with early indica rice flour as raw material.On the basis of pre gelatinization of single screw extruder and supplemented with food additives,the twin screw extrusion process conditions were studied.The effect of gelatinization degree on the properties of recombinant rice was studied by response surface optimization.Results showed that the optimum pregelatinization process was as follows: The feed moisture 37%,the extrusion temperature 72 ℃,and the screw speed 34 r/min. Under these conditions,the gelatinization degree was75.95%. According to the texture results of recombinant rice and early-rice,the hardness and cohesiveness of reconstituted rice prepared with 50% gelatinized raw materials were closest to those of early-rice. The chewiness of reconstituted rice prepared with 30% gelatinization was closest to that of early-rice.Increasing the gelatinization degree of feed could effectively improve the elasticity of recombinant rice.This paper would provide a new idea and theoretical support for improving the quality of the recombined rice.