双螺杆挤压机参数对挤压工程米吸水指数的影响-食品科学.PDFVIP

※工艺技术 食品科学 2013, Vol.34, No.12 99 双螺杆挤压机参数对挤压工程米吸水指数的影响 魏再鸿，周 洋，王丹晖，曹 选，常雅宁* (华东理工大学生物工程学院，上海 200237) 摘  要：通过单因素试验和响应面优化分析确定杂粮营养工程米吸水指数的优化工艺参数。结果表明，螺杆转速 - - 为238.2r/min 、物料含水量为26.8%、机筒温度分布为86.1℃96.1℃ 106.1℃时，挤压杂粮营养工程米吸水指数的 优化值为4.0350 。验证实验表明，吸水指数为3.9945 ，与优化值的相对误差为1.0 1%，说明该优化结果可靠。通过 感官评定，其综合食用品质接近市售优质东北大米，电镜扫描表明挤压杂粮营养工程米内部有利于吸水的致密微 孔结构。 关键词：挤压杂粮营养工程米；吸水指数；工艺优化 Effect of Twin-Screw Extrusion Parameters on Water Absorption Index of Extruded Cereals * WEI Zai-hong，ZHOU Yang，WANG Dan-hui ，CAO Xuan ，CHANG Ya-ning (School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China) Abstract ：Response surface analysis was used to establish optimal process parameters to obtain maximum water absorption index (WAI) of extruded cereals. Under the optimized conditions of 238.2 r/min, 26.8%, 86.1 ℃, then 96.1 ℃ and finally 106.1 ℃ for screw rotation speed, moisture content and barrel temperature distribution, respectively, the predicted WAI value of extruded cereals was 4.0350, which indicated a relative error of 1.01% compared to the experimental value of 3.9945. This demonstrates the reliability of the optimized extrusion. Sensory evaluation showed that the resulting extruded cereals had similar quality to commercial quality rice from northeast China. Moreover, compact microporous structure was observed for the extruded cereals under scanning electron microscopy (SEM). Key words nutritional extruded engineered cereals water absorption index process optimization ： ； ； 中图分类号：TS210.4 文献标志码：A 文章