响应曲面分析法制备小麦麸皮脂肪模拟品  

Preparation of fat analog products from wheat bran by response surface regression analysis

作　　者：陈凤莲[1] 陈学红 贾冰心[1] 张光[1] 张红星[3] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]徐州工程大学,江苏徐州221000 [3]北京农学院,北京102206

出　　处：《哈尔滨商业大学学报（自然科学版）》2015年第2期170-172,176,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省教育厅科学技术研究面上项目(12531169)

摘　　要：以小麦麸皮为原料制备脂肪模拟品,选用双螺杆挤压机对添加了α-淀粉酶的小麦麸皮进行挤压膨化,通过单因素实验和响应面回归分析确定了DE值为3.2(WBFS3.2)和8.9(WBFS8.9)的两组低DE值小麦麸脂肪替代品的制备工艺,得到双螺杆挤压的工艺条件分别为:WBFS3.2物料含水量30%,进料速度为30 g/min,螺杆转速为120 r/min,挤压温度(机头温度)为140℃,加酶量为0.5%;WBFS8.9物料含水量35%,加酶量为0.6%,其他条件与WBFS3.2的相同.To produce fat analog products, this paper extruded wheat bran containingα-am-ylase by twin-screw extruder.Through the single factor experiment and the response surface regression analysis, determined the preparation conditions of WBFS3.2 and WBFS8.9.The former were as follows.The material contained 30%water, and the feed rate was 30 g/min. The screw speed was 120 r/min, the extrusion temperature （ head temperature） was 140℃, and enzyme dosage was 0.5%.The latter were as follows.The material contained 35%wa-ter, and enzyme dosage was 0.6%.Other conditions were the same to that of WBFS3.2.

关 键 词：脂肪模拟品 小麦麸皮 双螺杆挤压 响应曲面 

分 类 号：TS201[轻工技术与工程—食品科学]