玉米膨化产品质量与系统参数关系研究  

Correlation of Corn Extrudate Properties and Extrusion System Parameters

作　　者：蒋长兴[1] 魏益民[2] 

机构地区：[1]淮阴工学院生命科学与化学工程学院,淮安223003 [2]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品工业》2013年第1期138-140,共3页The Food Industry

摘　　要：以玉米珍子为材料,采用DSE-25型双螺杆挤压膨化实验室工作站加工挤压膨化食品,对径向膨化率、产品水分、水溶性指数、质构等产品质量指标和扭矩、压力等设备系统参数进行相关分析,研究各个指标间的相关关系,筛选出玉米挤压膨化食品的主要评价指标。研究结果表明,径向膨化率、产品水分与a*、b*、4区压力、4区和5区压差P4-5呈极显著正相关,与水溶性指数、L*呈极显著负相关。产品水分与产品最大应力、破碎能量呈极显著正相关。径向膨化率、产品水分可以作为玉米挤压膨化食品的主要评价指标。Corn flour was extruded in Brabender Lab-station of DSE-25 Twin-Screw Extruder. The main quality indices of extrudate were obtained by simple correlation analysis of their properties, including radical expansion rate, product moisture content, water-solubility, and texture etc, and the extrusion system parameters, including torque and pressure. The results showed that the radical expansion rate and product moisture were significantly related to a＊, b＊, the 4th zone pressure, and the difference of pressure between the th4 and the 5th zone, significantly and negatively related to L＊ and water-solubility. The product moisture content was significantly related to 1st Fracture Load Drop Off and 1st Fracture Work Done. The radical expansion rate and product moisture content could be used as the important evaluation parameters for the corn extrudate qualities.

关 键 词：玉米 膨化 产品质量 系统参数 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]