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1.01%,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。
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）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第12期99-103,共5页
Food Science
关键词
挤压杂粮营养工程米
吸水指数
工艺优化
nutritional extruded engineered cereals
water absorption index
process optimization
