新型气流式玉米膨化机试验研究  

Experimental Study on New Type Explosion Puffing Machine

作　　者：方书起[1,2] 周金亮 王国桦[1] 陈俊英[1,2] 刘利平[1,2] 白净 

机构地区：[1]郑州大学化工与能源学院,郑州450001 [2]生物质炼制技术与装备河南省工程实验室,郑州450001

出　　处：《食品工业》2018年第2期136-140,共5页The Food Industry

摘　　要：目前关于谷物膨化的研究主要集中在挤压式膨化领域,而对于气流式膨化的研究少有报道。为了开发膨化产品并探究气流式膨化工艺条件,设计了一台新型气流式玉米膨化机。以普通玉米为原料,采用单因素试验和响应面分析法确定玉米气流式膨化最佳工艺条件。通过单因素试验,分别研究了膨化压力、含水率和装料比三个因素对膨化倍数和感官评分的影响。根据单因素试验结果,进行三因素三水平中心组合试验,建立了关于感官评分的二次多项式回归方程,通过响应面分析得到优化组合条件。研究结果表明:最佳膨化条件为膨化压力0.58 MPa,含水率13.6%,装料比43%。经过验证,在此优化条件下得到的产品的膨化品质较高,感官评分与理论预测值接近。Currently, the reports on grain puffing were mainly focused on the extruded expansion field, while the researches on explosion puffing were rarely reported. In order to develop the puffing production and determine the puffing process conditions, a new explosion puffing machine was designed. To optimize the puffing conditions, experiments with corn as raw material were conducted via single factor experiment and response surface method. The effects of three independent variables, namely puffing pressure, moisture content and loading ratio on the puffing ratio and sensory score were studied. Based on single factor experimental analysis, three factors three levels were selected for the central composite design. With the response value of sensory score, the quadratic polynomial regression equation was established to optimize the explosion puffing conditions, The results showed that the optimal puffing conditions were as follows： puffing pressure 0.58 MPa, moisture content 13.6%, and loading ratio 43%. Under these optimized conditions, the puffing quality of the product was higher, and the sensory score was close to the theoretical predicted value.

关 键 词：玉米 气流式膨化 响应面 感官评分 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]