红稗挤压膨化工艺参数优化的研究  

Study on the optimization of extrusion technology for baccage sedge

作　　者：母应春[1,2] 梁卓然[1] 苏伟[1,2,3] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]贵州大学南区分析测试中心,贵州贵阳550025

出　　处：《食品工业科技》2014年第4期279-284,共6页Science and Technology of Food Industry

基　　金：贵州省科技术厅农业攻关项目黔科合NY[2013]3052号;贵州省科学技术基金黔科合J字[2012]2142号;遵义市科合农字[2011]6号

摘　　要：以红稗粉为原料,考察了红稗粉粒度、含水量、挤压温度、螺杆转速对红稗径向膨化度的影响。在单因素实验基础上,采用响应面法优化了红稗挤压膨化工艺参数,并测定了膨化红稗的性能。结果表明,红稗挤压膨化的最佳工艺条件为红稗粉粒度60目,红稗粉含水量12.6%,挤压温度150℃,螺杆转速220r/min。在最佳工艺条件下,红稗的膨化度可达1.89%,与理论预测值1.90%相比,相对误差为0.005%。红稗粉经挤压膨化后,其脂肪和蛋白质含量略有下降,但其吸水性指数、膨胀力均提高。To study the effects of extrusion parameters of baccage sedge product characteristics and to make a preliminary optimization of the process. Four extraction parameters including particle size, water content, extrusion temperature and screw speed were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the expansion rate. The interaction of the respective variables and their influence on the expansion rate were studied by using Box-Benhnken central composite design and response surface analysis theory. Results indicated that the particle size 60 mesh, water content 12,6%, extrusion temperture 150℃, screw speed 220r/min, Under these conditions, the expansion rate was 1.89%, compared to the theoretical value 1,90%, the relative error of 0,005% .The Baccage sedge after extrusion ,slightly lower in fat and protein, however water absorption, bulging force were increased.

关 键 词：红稗 挤压膨化 工艺 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]