双螺杆挤压对芡实物理特性的影响及其冲调粉的开发

The Influence of Twin-Screw Extrusion on the Physical Characteristics of Gorgon Fruit and the Development of Its Powder

芡实是一种药食两用的食品,具有极高的开发利用价值。采用双螺杆挤出工艺对芡实进行加工,探究双螺杆挤压操作参数对芡实物理特性的影响,通过单因素试验对双螺杆挤压过程中的影响因素进行筛选,其中操作参数选择:物料水分20%~24%、机筒温度110~130℃、螺杆转速150~250 r/min。根据水溶性指数为响应值进行工艺优化,确定双螺杆挤压芡实的最佳操作参数:物料水分22%,机筒温度120℃,螺杆转速180 r/min。将挤压前后的芡实粉进行对比,用扫描电镜(SEM)分析淀粉粉末的结构,并在挤压过程中产生断裂、开裂的现象。以该工艺制备的淀粉为主要原料,选用富含营养的红枣粉为辅料,采用麦芽糊精、木糖醇等物质调控冲调粉的质量。配方设计通过单因素试验对冲调粉的感官影响因素进行筛选,其中红枣粉添加量2.5~3.5 g、木糖醇添加量2.0~3.0 g、麦芽糊精添加量1.0~2.0 g。在此基础上进行响应面试验,以感官评分作为响应值,最终确定芡实冲调粉最佳配方:挤压后的芡实粉10 g、红枣粉3 g、木糖醇1.8 g、麦芽糊精1.8 g,该条件下的冲调粉的风味、色泽、滋味口感、冲调性良好,接受程度较高。

Gorgon fruit is a kind of food that can be used both as medicine and food,with extremely high value for development and utilization.The double-screw extrusion process was used to process the gorgon fruit.The influence of double-screw extrusion operating parameters on the physical properties of the gorgon fruit was explored,and the influencing factors in the double-screw extrusion process were screened through single-factor experiments.The operating parameters were as follows:material moisture content of 20%-24%,barrel temperature of 110-130℃,and screw speed of 150-250 r/min.Based on the water solubility index as the response value,the process was optimized to determine the optimal operating parameters for double-screw extrusion of the gorgon fruit:material moisture content of 22%,barrel temperature of 120℃,and screw speed of 180 r/min.The gorgon fruit powder before and after extrusion was compared,and the structure of the starch powder was analyzed using scanning electron microscope(SEM).During the extrusion process,there were fractures and cracks.Using the starch powder prepared by this process as the main ingredient,nutritious red date powder was selected as the auxiliary material,and maltodextrin,xylitol,and other substances were used to regulate the quality of the instant powder.The formula design screened the sensory influencing factors of the instant powder through single-factor experiments,with the addition of red date powder ranging from 2.5-3.5 g,xylitol ranging from 2.0-3.0 g,and maltodextrin ranging from 1.0-2.0 g.Based on this,a response surface experiment was conducted,with sensory score as the response value.The optimal formula for the gorgon fruit instant powder was determined to be 10 g of extruded gorgon fruit powder,3 g of red date powder,1.8 g of xylitol,and 1.8 g of maltodextrin.Under this condition,the flavor,color,taste,and solubility of the instant powder were good,and the acceptance was high.