玉米挤压工艺条件的优化及其理化特性的研究  

Research on the Extrusion Technology Conditions and Physical and Chemical Properties of Corn

作　　者：冉新炎[1] 董海洲[1] 刘传富[1] 卢蕊[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国食品学报》2011年第7期140-147,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以玉米籽粒为原料,以膨化度为指标,在单因素试验基础上,采用响应面分析法研究挤压工艺条件对玉米籽粒膨化特性的影响,并分析其主要理化特性。结果表明,回归方程能较好地预测玉米膨化度随挤压工艺参数变化的规律,玉米挤压膨化的最佳工艺条件为物料粒度60目,物料含水量24.5%,挤压温度164℃,转速400r/min,膨化度3.42%。玉米经挤压后还原糖、可溶性膳食纤维、吸水性指数、水溶性指数、糊化度分别提高361.54%、134.38%、80.20%、186.4%和794.12%,淀粉、不溶性膳食纤维分别降低26.03%和36.67%,蛋白质含量基本不变,玉米的理化特性得到有效改善。Using corn kernal as raw material and using puffing rate as index,with the aim of optimization of corn extrusion process,a cenreal composite design experiment was conducted and the response surface methodology（RSM） was employed to investigate the influence of four main factors including particle size,moisture content,temperature and screw speed,and physical and chemical properties were studied.Regression coefficient and variance analysis showed that the regression model fits the actual process well.The obtained optimum puffed conditions are particle size 60 mesh,moisture content 24.5%,extrusion temperature 164 ℃,and screw speed 400 r/min.The radial expansion ratio with optinized procedure is 3.42%.The experimental values agree with those predicted from the regression model,indicating a good fitness.After extrusion,reducing sugar,soluble dietary fiber,WAI,WSI and degree of gelatinization were increased by 361.54%,134.38%,80.20%,186.4% and 794.12% respectively,starch contents and insoluble dietary fiber decreased by 26.03% and 36.67% respectively,protein content almost had no change,so physical and chemical properties of corn has improved effectively.

关 键 词：玉米 挤压 膨化度 响应面法 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]