双螺杆挤压紫薯山药膨化食品配方优化

Optimization of Twin-Screw Extruded Purple Potato Yam Puffed Food Formula

以大米粉、小麦粉、玉米淀粉为主要原料,以紫薯和山药为辅料,采用双螺杆挤压膨化工艺制备紫薯山药膨化食品。在单因素实验的基础上,利用Box-Behnken响应面分析法优化紫薯山药膨化食品的配方。以紫薯粉添加量8%、山药粉添加量6%、小麦粉和玉米淀粉添加比例2∶1为配方生产的紫薯山药膨化食品综合得分最高。

With rice flour,wheat flour and corn starch as main raw materials and purple potato and yam as auxiliary materials,the extruded food of purple potato and yam was prepared by twin-screw extruding process.On the basis of single factor experiment,Box-Beheken response surface analysis was used to optimize the formula of purple potato yam puffed food.The comprehensive score of purple potato and common yam rhizome puffed food prepared under the condition that the puffers of purple potato and yam with 8% of purple potato powder,6% of yam powder and 2∶1 ratio of wheat flour and corn starch,was the highest.