响应面法优化玉米淀粉啤酒辅料挤压工艺  

Optimization of the Extruding Process of Maize Starch in Beer Production by Response Surface Method

作　　者：郑慧[1] 武世敏 李宏军[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《酿酒科技》2014年第10期23-26,共4页Liquor-Making Science & Technology

基　　金：山东省科技发展计划项目(2012GSF12019)

摘　　要：为了提高挤压玉米淀粉辅料啤酒麦汁的收得率,采用响应面法优化玉米淀粉挤压工艺参数,以物料含水率、模孔直径、套筒温度、螺杆转速为影响因素,以麦汁收得率为响应值,采用四因素五水平二次正交旋转组合设计实验。优化得到玉米淀粉的最佳挤压工艺参数为:物料含水率为18%、模孔直径为10 mm、套筒温度为64℃、螺杆转速为180 r/min。此条件下得到的麦汁收得率为78.82%,并通过验证试验证明了回归模型的可靠性。In order to increase wort yield from extruding maize startch, response surface method was applied to optimize the extruding process of maize starch with the moisture content of raw materials, film hole diameter, barrel temperature and screw rotating speed as the four reponse variables. A regression model for wort yield was established by using a quadratic orthogonal rotating combination design involving the above four factors at five levels. The optimized extruding conditions were summed up as follows： the moisture content of raw material was 18 %, film hole diameter was 10 mm, barrel temperature was at 64 ℃ and screw rotating speed was 180 r/min. Under the above conditions, wort yield reached up to 78.82 %. Besides, the verification test proved the reliability of the established regression model.

关 键 词：挤压膨化 玉米淀粉 麦汁收得率 响应面法 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS262.54[轻工技术与工程—食品科学与工程]