反应型挤出法制备玉米专用粉工艺研究  

Research on Optimization of Maize Flour by Reactive Extrusion Technology

作　　者：修琳[1,2] 王宝石[1,2] 郑明珠[1,2] 蔡丹[1,2] 张浩[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2015年第7期107-111,共5页The Food Industry

基　　金：国家科技支撑计划课题"玉米主食工业化生产关键技术及其产业化示范"(2012BAD37B05);吉林农业大学科研启动基金"场辅助生物修饰玉米粉关键技术研究"(201402);吉林省科技成果转化计划(20130305027NY)

摘　　要：为改善玉米粉的食用品质和加工品质,研究利用双螺杆挤压和生物酶修饰技术制备玉米专用粉。考察酶底比、酶解时间、料水比和挤出粉与酶解粉比例对面团质构特性的影响。通过响应面试验确定最佳工艺条件为:酶底比0.076%,酶解时间3.09 h,料水比1︰2.8(g/mL),挤出粉与酶解粉质量比1︰1.13,得到面团延展距离为10.29mm。与玉米粉相比,黏附性、弹性、延展距离以及咀嚼性分别提高4.26,3.37,7.11以及17.10倍,改性后的玉米粉黏弹性和延展距离得到显著提升。The modified maize flour was prepared by the technology of two screw extrusion and biological enzyme, to improve the edible quality and processing quality. The effects of enzyme-substrate ratio, enzymolysis time, material-water ratio and mixed flour ratio on the texture properties were investigated. The optimum condition was optimized with response surface experiments as follows： enzyme-substrate ratio of 0.076%, enzymolysis time of 3.09 h, material-water ratio of 1 ： 2.8 （g/mL） and mixed flour ratio of 0.8%. Compared to maize flour, viscosity, spring, extensibility and chewiness of maize flour increased 4.26, 3.37, 7.11 and 17.10 times, respectively. The texture properties of modified maize flour were enhanced significantly.

关 键 词：反应型挤出 玉米专用粉 质构特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]