摘要
本文对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,即Y1=95.8125+0.4825X1-0.15625X2+0.39625X3+0.52375X12-0.3475X1X2-0.235X1X3-0.7675X22+0.275X2X3-2.2838X32、Y2=0.898277-0.076283X1-0.220356X3+0.106479X12-0.19874X1X3。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%。
The puffing food, based on chicken and starch as raw materials, was developed by single screw extruder. The effectsof feed moisture content(X1), feed material size(X2) and feed composition(X3) on degree of gelatinization(Y1) and extrusion rate(Y2) were studied respectively. And a rotatable and central composition design was adopted to obtain data for the correlativestatistical models, Y1=95.8125+0.4825X1-0.15625X2+0.39625X3+0.52375X12-0.3475X1X2-0.235X1X3-0.7675X22+0.275X2X3-2.2838X32、Y2=0.898277-0.076283X1-0.220356X3+0.106479X12-0.19874X1X3. Through the response sur-face analysis of experimental data, the optimal feeding parameters of extrusion were determined, i.e. feed moisture content18%～22%, material size 12～16 mesh and feed composition up to 50%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第12期63-67,共5页
Food Science
基金
四川省重点科技项目(川科教[1999]26号)
关键词
挤压膨化
休闲食品
淀粉
产品开发
膨化食品
鲜鸡肉
chicken
puffing food
rotatable and central composition design
response surface analysis
