糙米挤压工程米生产工艺优化  

Optimization of process of extruded brown rice

作　　者：高扬[1] 卢淑雯[1] 任传英[1] 洪滨[1] 李家磊[1] 王崑仑 张莉莉[1] GAO Yang LU Shu - wen REN Chuan - ying HONG Bin LI Jia - lei WANG Kun - lun ZHANG Li - li(Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin Heilongjiang 150086)

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《粮油食品科技》2016年第6期1-7,共7页Science and Technology of Cereals,Oils and Foods

基　　金：哈尔滨市科技创新人才专项(2014RFQYJ157)

摘　　要：以单因素试验为基础,采用自行研制的双螺杆挤压机和响应曲面试验设计方法,研究螺杆转速、水分含量、模头温度以及干燥温度等操作参数对糙米挤压工程米质构特性和复水率的影响,并对工艺参数进行优化。通过响应面分析得到最优工艺参数是螺杆转速为350 r·min-1,水分含量为31%,模头温度为75℃,干燥温度为65℃,其质构综合评分为75.6,复水率为82.8%,表明通过对生产工艺的优化,可改善糙米的口感和蒸煮特性,提高糙米的食用品质,因此具有潜在的工业化应用价值。Based on single - factor experiments, the effect of parameters （ rotary speed of screw, moisture content, die temperature, drying temperature） on the texture and the rehydration rate of extruded brown rice was investigated by using the self - developed of twin - screw extruder and response surface method- ology. The extruding parameters were optimized by response surface methodology. The optimal processing conditions was that the rotary speed of screw was 350 r·min^-1 , moisture content 31%, die temperature 75℃ and drying temperature 65 ℃. Under the condition, the texture comprehensive score and rehydra- tion rate was 75.6 and 82.8%, respectively. The results suggested that the optimized process could im- prove the mouthfeel and cooking characteristic of brown rice, and their edible quality, which had a po- tential value of industrial application.

关 键 词：双螺杆挤压 糙米挤压工程米 响应曲面 质构综合评分 复水率 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]