麦麸挤压改性工艺的优化  

Optimization of Extrusion Technology of Wheat Bran by Response Surface Methodology

作　　者：张明[1] 董海洲[1] 刘传富[1] 校静婕[1] 

机构地区：[1]山东农业大学食品科学与工程学院,硕士研究生山东泰安271018

出　　处：《食品与发酵工业》2010年第11期121-124,共4页Food and Fermentation Industries

摘　　要：以小麦麸皮为原料,采用挤压膨化技术,在单因素试验的基础上,根据Box-benhnken中心组合方法进行三因素三水平的试验设计。以可溶性膳食纤维含量为响应值,进行响应面分析(RSM)。结果表明:麦麸挤压改性的最佳工艺条件为:物料含水率23%、膨化温度133℃、转速225 r/min,在此条件下,麦麸挤压改性的理论值为15.66%,检验实测值为15.42%,与理论值相对误差为1.40%。In the study, normal design of three factors and three levels was adopted according to the Box-benhnken central composite design method, using wheat bran as raw materials and extrusion technology. The content of soluble dietary fiber was used as the response value to study the Response Surface Methodology（RSM）. The results showed that the optimum conditions for the extrusion modification were as follows： water ratio of raw material 23% , puffed temperature 133℃ ,rotation speed 225 r/min. Under the above conditions, the theoretical result of extrusion modification was 15.66% and the actual one was 15.42%. The relative error between them was 1.40%.

关 键 词：麦麸 挤压改性 响应面分析法 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]