玉米淀粉基脂肪模拟物的工艺优化及其性质研究.pdfVIP

2017 年第 30 卷第 2 期 粮食与油脂 45 玉米淀粉基脂肪模拟物的工艺优化及其性质研究 1 ，2 1 1 1 崔晓彤 ，王　霞 ，李凡姝 ，肖志刚 （1. 沈阳师范大学粮食学院，　辽宁沈阳　110034 ； 2. 沈阳师范大学化学化工学院，　辽宁沈阳　110034 ） 摘　要：采用响应面法对脂肪模拟物的加工工艺进行了优化，运用扫描电镜和X– 射线衍射对产 品微观形态进行观察。结果显示，DE 值为5 的麦芽糊精呈现弥散的衍射，原淀粉晶型不存在，微 观结构呈零散片状。在单因素试验基础上进行旋转正交试验，得到最佳工艺为水分含量28.5、机 筒温度66 ℃、机筒转速 145 r /min 、酶浓度2.62 U /g ，此时，葡萄糖当量（DE ）值为5.00 ，产品得率 为36.44%。 关键词：加酶挤压；玉米淀粉；脂肪模拟物 Study on the process optimization and property of corn starch-based fat-mimetic 1 ，2 1 1 1 CUI Xiao-tong ，WANG Xia ，LI Fan-shu ，XIAO Zhi-gang （1. College of Grain ，Shenyang Normal University ，Shenyang 110034 ，Liaoning ，China ； 2. College of Chemistry and Chemical Engineering ，Shenyang Normal University ，Shenyang 110034 ，Liaoning ，China ） Abstract ：The response surface methodology was used to optimize the process technology of fat– mimic ，and the morphology of the products was observed by scanning electron microscopy （SEM ）and X– ray diffraction （XRD ）. The results showed that maltodextrin with the DE （dextrose equivalent ） value of 5 showed diffuse diffraction ，the original starch powder type did not exist ，the microstructure showed scattered lamellar structure. Rotating orthogonal experiment was carried out based on single factor tests ，then the optimum process conditions were determined as followed ：moisture content 28.5%，barrel temperature 66 ℃，barrel speed 145 r /min and enzyme concentration 2.62 U /g. Under the conditions ，DE value was 5.00 and product yield was 36.44%. Key words ：enzyme–added extrusion ；corn starch ；fat–mimetic