直接挤出制备米粉(线)工艺的优化  

Optimization of Process for Rice Noodle Direct Extruded by Twin-Screw Extruder

作　　者：安红周[1] 范运乾[2] 豆洪启[2] 杨波涛[2] 张瑞莉[2] 李盘欣 

机构地区：[1]河南工业大学国家粮食局粮油食品工程技术研究中心,郑州450001 [2]河南工业大学粮油食品学院,郑州450052 [3]河南省南街村(集团)有限公司,临颖462600

出　　处：《中国粮油学报》2012年第7期86-90,共5页Journal of the Chinese Cereals and Oils Association

基　　金：中国博士后科学基金(20090460855)

摘　　要：为了获得直接挤压制备米粉(线)的最适工艺参数,采用响应面(RSM)方法设计试验方案,对挤压机挤压制作米粉的工艺参数进行优化分析。研究原料含水量、机筒温度、螺杆转速对米粉糊化度的影响。结果表明:3个因素对糊化度影响大小依次为机筒Ⅲ区温度>螺杆转速>原料含水量。通过响应面分析得出挤压米粉最佳工艺:原料含水量35.1%,Ⅲ区温度102℃,螺杆转速117 r/min。在此条件下,米粉糊化度为92.1。与3种市售产品对比,自制米粉在硬度、糊化度、咀嚼性和感官品质方面达到了市售产品平均水平。Optimized process for direct extruded rice noodles which designed by the Response Surface Methodology （RSM） was studied by evaluate effect of extrusion process parameters （feed moisture content, barrel temperature, and screw speed） on gelatinization degree and sensory scoring of rice extrudate. The result indicated that the effect order of four factors on gelatinization degree was as follows： barrel temperature, screw speed, feed moisture content. The canonical analysis revealed that optimal conditions for processing of direct extruded rice noodles were： feed moisture content 35.1% ,barrel temperature 102℃,screw speed 117r/min. Under optimal conditions, the gelatinization degree of rice noodles was 92.1. Compared with 3 varieties of commercial products, trial product has the similar hardness, gelatinization, chewiness and sensory evaluation.

关 键 词：米粉 挤压机 响应面法 工艺优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]