粮谷重制米挤压工艺的优化

Optimization of Extrusion Process for Grain Remaking Rice

旨在研制一种粮谷重制米并优化其生产工艺,确定工艺参数。将大米、玉米、红小豆、小米及高粱米经挤压膨化处理,利用响应面法在单因素基础上研究挤压温度、水分含量、螺杆转速和进料速度对粮谷重制米糊化度和可溶性固形物含量的影响。结果表明:最优组合为挤压温度149℃、水分含量25%、螺杆转速183 r/min、进料速度175 g/min,此时得到综合评分0.883 8,按照配方进行验证试验,得到粮谷重制米糊化度80.53%,可溶性固形物23.92 mg/mL,综合评分0.851 9,与预测结果基本一致,说明优化的粮谷重制米挤压膨化工艺可以在实际生产中应用。

The aim is to develop a grain remaking rice and optimize its production process to determine process parameters. The rice, corn, red bean, millet and sorghum were extruded, and the response surface method was used on the basis of single factor. The effects of extrusion temperature, moisture, screw speed and feed speed on the gelatinization degree and soluble solids content of grain remaking rice were studied. The results show that the optimal combination is extrusion temperature 149 ℃, moisture content 25%, screw speed 183 r/min and feed rate 175 g/min. At this time, comprehensive score is 0.883 8, according to the formula verification test, the grain remaking rice of gelatinization degree is 80.53%, the soluble solid content is 23.92 mg/mL, and the comprehensive score is 0.851 9, which is basically consistent with the predicted results, indicating that the optimized grain remaking rice extrusion process can be applied in actual production.