摘要
以鲜鸡肉和淀粉为原料开发新型挤压膨化休闲食品的进料参数进行了详细的考察。试验采用可旋转中心组合设计进行实验设计,依据所得的实验数据建立了糊化率Y1及膨化度Y2与物料湿度(X1)、粒度(X2)和组成(X3)的相关数学统计模型。同时对试验数据采用响应面分析,确定了挤压膨化的最优进料参数,即进料物料湿度18%～22%、物料粒度12～16目、进料中鸡肉所占比例最高可达50%。
A puffing food,based on chicken and starch as material, was developed by single screw extruder.The effects of feed moisture content (X1), feed material size (X2) and feed composition (X3) on degree of gelatinization (Y1) and extrusion rate (Y2) were studied. And a rotatable and central composite design was adopted to obtain data for the correlative statistical models. Through the response surface analysis of experimental data, the optimal feeding parameters of extrusion were determined, that are feed moisture content 18%～22%, material size 12～16 mesh and feed composition up to 50%.
出处
《四川大学学报（工程科学版）》
EI
CAS
CSCD
2003年第4期55-59,共5页
Journal of Sichuan University (Engineering Science Edition)
基金
四川省重点科技项目资助(川科教1999-26)
关键词
鸡肉
膨化食品
可旋转中心组合设计
响应面分析法
chicken
puffing food
rotatable and central composite design
response surface analysis
