响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化  

Optimization of Two-Screw Extrusion Cooking Process for Corn Flour by Response Surface Methodology

作　　者：王宝石[1] 郑明珠[1] 闵伟红[1] 刘景圣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2012年第14期16-19,共4页Food Science

基　　金：国家"863"计划项目(2008AA100802)

摘　　要：以普通玉米粉为原料,通过双螺杆挤出对玉米粉进行改性,探讨高水分条件下物料含水量、挤出温度、螺杆转速对挤出物糊化度的影响,并建立物料含水量(X1)、挤出温度(X2)、螺杆转速(X3)之间的数学模型,即Y=96.97-1.49X1-1.21X2-1.85X3-0.37X1X2-1.15X1X3-2.35X2X3-2.20X12-2.50X22-3.77X32,确定了最佳蒸煮条件为含水量34%、挤出温度139℃、螺杆转速223r/min。在此条件下,玉米粉的糊化度为97.5%,与理论预测值基本相符。The modification of ordinary corn flour by two-screw extrusion was explored in this study. The effects of high moisture level （X0, temperature （X2） and screwing speed （Xs） on the degree of gelatinization （DG, Y） of corn flour were analyzed. A mathematical model was established as follows： Y = 96.97 -- 1.49X1 -- 1.21X2 -- 1.85X3 -- 0.37XOG -- 1.15X0f3 -- 2.35XzX3 -- 2.20X^2 -- 2.50）（22 -- 3.77X32. The optimal extrusion cooking conditions were water content of 34%, extrusion temperature of 139℃ and screwing speed of 223 r/min. Under these conditions, the DG of corn flour was up to 97.5%, which was basically consistent with the theoretical prediction.

关 键 词：挤压蒸煮 糊化度 响应曲面法 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]