响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化.PDF

16 2012, Vol. 33, No. 14 食品科学 ※工艺技术 王宝石，郑明珠，闵伟红，刘景圣 * (吉林农业大学食品科学与工程学院，吉林 长春 130118) 以普通玉米粉为原料，通过双螺杆挤出对玉米粉进行改性，探讨高水分条件下物料含水量、挤出温度、 螺杆转速对挤出物糊化度的影响，并建立物料含水量(X 1) 、挤出温度(X 2) 、螺杆转速(X 3)之间的数学模型，即 Y ＝ 96.97 － 1.49X 1 － 1.21X2 － 1.85X 3 －0.37X 1X2 － 1.15X 1X 3 －2.35X2X 3 －2.20X 12 －2.50X22 －3.77X 32 ，确定了最佳蒸煮 条件为含水量 34% 、挤出温度 139℃、螺杆转速223r/min 。在此条件下，玉米粉的糊化度为97.5% ，与理论预测 值基本相符。 挤压蒸煮；糊化度；响应曲面法 Optimization of Two-Screw Extrusion Cooking Process for Corn Flour by Response Surface Methodology WANG Bao-shi ，ZHENG Ming-zhu ，MIN Wei-hong ，LIU Jing-sheng* (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract ：The modification of ordinary corn flour by two-screw extrusion was explored in this study. The effects of high moisture level (X 1), temperature (X2) and screwing speed (X3) on the degree of gelatinization (DG, Y) of corn flour were analyzed. A mathematical model was established as follows: Y ＝96.97 －1.49X 1 －1.21X2 －1.85X3 －0.37X 1X2 －1.15X 1X3 －2.35X2X3 － 2.20X 12 －2.50X22 －3.77X 32 . The optimal extrusion cooking conditions were water content of 34%, extrusion temperature of 139 ℃ and screwing speed of 223 r/min. Under these conditions, the DG of corn flour was up to 97.5%, which was basically consistent with the theoretical prediction. Key words ：extrusion cooking ；degree of gelatinization ；response surface methodology 中图分类号：TS213 文献标识码：A 文章编号：1002-6630(2012)14-0016-04 我国是玉米生产大国，年产玉米 1.6 亿吨左右，居 温度下的螺杆挤压，挤压蒸煮效果更加显著，淀粉的 世界第 2 位。玉米除了含有蛋白质、粗纤维、丰富的 预糊化是玉米粉挤压蒸煮的重要指标，也是改善玉米面 氨基酸外，还富含谷胱甘肽和 VE ，长期服用可以降低 团的一条重要途径[1