挤压膨化制备婴儿膨化营养米粉的工艺优化及其性质研究  

Process Optimization and Properties Extruded and Extruded Infant Nutrition Rice Flour

作　　者：曹家宝 范广琦 林欣梅 梁雪梅 牛萌萌[1] 康维良 鹿保鑫[1,2] Cao Jiabao;Fan Guangqi;Lin Xinmei;Liang Xuemei;Niu Mengmeng;Kang Weiliang;Lu Baoxin(College of Food Science,Heilongjiang Bayi Aqricultural University,Daqing163319;National Coarse Cereals Engineering Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术中心,大庆163319

出　　处：《中国粮油学报》2020年第3期159-165,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401203)。

摘　　要：以大米、绿豆为原料通过挤压膨化技术制备婴儿膨化营养米粉,以物料湿度、螺杆转速及五区机桶温度为响应因子,以体积密度(BD)、水溶性指数(WSI)、糊化度(DG)为响应值,采用可旋转中心组合实验设计(CCRD),对制备工艺进行优化。结果表明:物料湿度14%,螺杆转速545 r/min,机桶五区温度175℃经过实验验证在此条件处理下,大米-绿豆婴儿膨化营养米粉的体积密度(BD)为0.064 7、水溶性指数(WSI)为31.225 0、糊化度(DG)为91.363 2,与预测值相接近。通过扫描电镜及体外消化实验对产品进行分析可知;挤压后淀粉颗粒表面碎片增加,表面粗糙度提高,致密度降低;婴儿膨化营养米粉淀粉消化速率高于市售婴儿营养米粉,婴儿膨化营养米粉与市售婴儿营养米粉消化率分别为91.37%和88.14%(P<0.05)。Taking material humidity,screw speed and temperature of drums in the fifth zone as response factors,bulk density(BD),water-solubility index(WSI)and degree of gelatinization(DG)as response values,the infant puffed nutritious rice flour was prepared from rice and mung bean by extrusion and swelling technique.And the central composite rotatable design(CCRD)was used to optimize the preparation technology.The result showed:under the conditions of 14%humidity,545 r/min screw speed and 175℃temperature of drums in the fifth zone,the bulk density(BD)of the infant puffed nutritious rice flour made from rice and mung bean was 0.0647,water-solubility index(WSI)was 31.2250,and degree of gelatinization(DG)91.3632,close to the predicted values.Analysis of the product by scanning electron microscope and in vitro digestion experiment showed that the surface fragmentation of starch particles increased,the surface roughness increased,and the density decreased after extrusion.The digestibility of the infant puffed nutritious rice flour was higher than other infant nutritious rice flour in the market,91.37%and 88.14%,respectively(P<0.05).

关 键 词：挤压膨化 婴儿营养米粉 可旋转中心组合实验设计(CCRD) 响应面分析 消化率 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]