高纤维即食玉米片双螺杆挤出工艺优化  

Optimization of Twin-Screw Extrusion for the Production of Instant High Dietary Fiber Cornflake

作　　者：张艳荣[1] 陈雪[1] 王研[1] 王大为[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22期6-11,共6页Food Science

基　　金：国家"863"计划项目(2011AA100805)

摘　　要：利用响应面法对双螺杆挤出法高纤维即食玉米片工艺进行优化。以全玉米粉原料,将加水量、高品质玉米膳食纤维粉添加量及粒度等作为响应因素,以最终产品的综合品质评分作为响应值,根据中心组合试验设计原理采用三因素三水平响应面分析法,确定最佳工艺参数。当加水量为全玉米粉的52%,高品质玉米膳食纤维粉添加量为29%、纤维粒度为0.125mm(120目)时产品综合品质最好。The production of instant high dietary fiber cornflake form whole corn flour and corn dietary fiber by twin-screw extrusion was optimized using response surface methodology.The overall quality score of final products was investigated with respect to the amounts of water and corn dietary fiber added to whole corn flour and corn dietary fiber particle size.A second-order regression model was constructed using a three-variable,three-level central composite design and the optimum process parameters were determined by response surface analysis.Addition of 52% water and 29% corn dietary fiber with a particle size of 120 mesh（0.125 mm） provided the best quality of final products.

关 键 词：响应面法 高纤维即食玉米片 双螺杆挤出 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]