挤压膨化工艺对小米质量性状影响分析  

Effect of Extrusion Process on Qualitative Properties of Millet

作　　者：任传英[1] 姚鑫淼[1] 卢淑雯[1] 王乐凯[1] 李家磊[1] 赵蕊[1] 张英蕾[1] 谢学军[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086

出　　处：《中国食物与营养》2015年第6期37-41,共5页Food and Nutrition in China

基　　金：国家公益性行业(农业)科研专项"杂粮初加工技术装备及综合利用研究与示范"(项目编号:201303069);黑龙江省自然科学基金项目"高水分大豆蛋白挤压重组机理研究"(项目编号:ZD20080101)

摘　　要：采用Design-Expert中心组合试验研究了挤压膨化工艺参数对小米质量性状的影响,通过响应面研究、方差分析和相关性分析对小米质量性状进行了系统分析,结果表明,物料水分含量和膨化温度显著影响产品质量性状,螺杆转速和喂料速度在一定范围内影响不显著;挤压产品的吸水性指数、水溶性指数、粘度和膨化率之间的相关性显著;而膨化率、水溶性指数和吸水性指数之间虽然呈现一定的相关性,但不显著。This paper studied the influence of extrusion process parameters on the millet’s qualitative properties by using Design-Expert central composite experiment. The qualitative properties were analyzed by response surface analysis,variance analysis and correlation analysis. The results showed that moisture content and temperature could significantly affect the qualitative properties,and influence of the screw speed and feeding speed was not significant in a certain range. Correlation of water absorption index,water soluble index,viscosity and expansion ratio were significant. Although the expansion ratio,water solubility index and water absorption index had certain correlation,but not significant.

关 键 词：小米 挤压膨化 质量性状 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]