添加淀粉酶脱胚玉米的挤压停留时间分布和淀粉转化率研究  

Residence Time Distribution and Conversion Ratio of Degermed Corn with Thermostable α-amylase in a Single Screw Extruder

作　　者：范玉艳 段方方 佟童 田震 杜鑫 马成业[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000

出　　处：《中国粮油学报》2017年第11期59-63,69,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31471676);山东理工大学青年教师发展支持计划(4072-112010);山东理工大学大学生创新计划(2016032)

摘　　要：应用四因素五水平正交旋转组合试验设计,研究单螺杆挤压机操作参数(脱胚玉米中耐高温淀粉酶添加量、螺杆转速、脱胚玉米含水量和挤压机末端套筒温度)对停留时间分布跨度和挤出物制取糖浆的淀粉转化率的影响。试验中以赤藓红为示踪剂,使用分光测色仪测试脱胚玉米加酶挤出物的a值,通过a值的变化得出物料的挤压停留时间分布,停留时间分布跨度在1.07~1.73。采用岭回归寻优分析,得到停留时间分布范围131.59~145.45 s的挤压系统参数:耐高温淀粉酶添加量0.71~0.75 L/t、原料含水量24.7%~25.5%、挤压机末端套筒温度97.8~101.2℃、挤压机螺杆转速102.3~107.2 r/min。对挤压停留时间分布跨度和淀粉转化率进行回归分析,回归模型均达到高度显著性水平,该二次模型能够拟合真实的试验结果;典型相关性分析表明,二者之间有低度正相关,相关系数为0.396 3。In this paper,degermed corn was enzymatic extruded by the method of the quadratic orthogonal rotating combination design of four factors and five levels, and the influence of enzymatic extrusion system parameters （ additive amount of thermostable amylase in degermed corn, screw speed, moisture content of degermed corn and temperature of end sleeve of extruder）on residence time distribution （RTD）and conversion rate （CR）of starch to syrup was studied. The test used erythrosine as tracer agent, and value a of enzymatic extrudate was measured by spectrophotometer. The RTD distribution obtained from the value changes of a, showed that the RTD is at 1.07 - 1.73. The optimized extrusion parameters for RTD between 131.59 s and 145.45 s by ridge analysis were drawn as follows ：the thermostable amylase content of feed was 0. 71 -0. 75 L/t,the barrel temperature 97.8 - 101.2 ℃ ,the moisture content of feed 24. 7% - 25.5%, the screw rotating speed 102. 3 - 107.2 r/min. The regression analysis on RTD and CR showed that the regression models reach a significance level, and such secondary model can simulate the real test results. Typical relative analysis indicated that RTD and CR were positively correlated at a low level of 0. 396 3.

关 键 词：挤压 停留时间分布 脱胚玉米 淀粉酶 色差 

分 类 号：TS201[轻工技术与工程—食品科学]