挤压复配红薯米工艺参数对压力的影响  

The effect of process parameters of extruding sweet potato rice on pressure

作　　者：吴春艳 张琪 李想 张亮 陈善峰[1] WU Chunyan;ZHANG Qi;LI Xiang;ZHANG Liang;CHEN Shanfeng(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China)

机构地区：[1]山东理工大学农业工程与食品科学学院

出　　处：《山东理工大学学报（自然科学版）》2020年第1期40-45,共6页Journal of Shandong University of Technology:Natural Science Edition

基　　金：科技部“十三五”国家重点研发计划重点专项(2016YFD0401303)

摘　　要：为探索双螺杆挤压红薯全粉复配营养米工艺中不同螺杆转速、挤压糊化温度、水分含量对系统压力的影响,以期为红薯米规模化生产提供理论依据,采用单因素及正交实验,结合红薯米质构特性中咀嚼感,优选出最佳工艺参数。结果表明:压力随螺杆转速升高先降低后升高复降低,咀嚼感随螺杆转速升高先升高后降低,压力和咀嚼感均随挤压糊化温度升高而升高,随水分含量升高而降低。对于压力,水分含量的影响最大,挤压糊化温度次之,螺杆转速影响最小;对于咀嚼感,螺杆转速影响最大,水分含量次之,挤压糊化温度影响最小。正交实验结果表明:螺杆转速145 r/min、挤压糊化温度125℃、水分含量29%时,红薯米咀嚼感最好、压力最小,此结果可用于生产实践。In order to explore the effect of different screw speed,extrusion gelatinization temperature and moisture content on the system pressure in the process of the twin-screw extruder squeezing sweet potato whole powder compounded rice and provide a theoretical basis for mass production of sweet potato rice,single factor experiment and orthogonal experiment were carried out and the optimal process parameters were optimized based on the gumminess of the texture characteristics of sweet potato rice.The results show that the pressure first decreases,then rises and falls again with the increase of screw speed and the gumminess rises first and then decreases with the increase of screw speed.The pressure and the gumminess both rise with the increase of extrusion gelatinization temperature and decrease with the increase of moisture content.For the pressure,the moisture content has the greatest influence,the extrusion gelatinization temperature is second,and the screw rotation speed has the least influence.For the gumminess,the screw rotation speed has the greatest influence,the moisture content is second,and the extrusion gelatinization temperature has the least influence.The optimum process parameters were that the screw speed was 145 r/min,the extrusion gelatinization temperature was 125℃,and the moisture content was 29%.Under this process condition,the sweet potato has the best gumminess and requires the smallest system pressure.The result can be used to provide the theoretical basis of production practice.

关 键 词：双螺杆挤压机 红薯米 工艺参数 压力 咀嚼感 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]