金虫草冲调米粉的挤压膨化制备工艺优化  

Optimization of Extrusion Process for Preparation of Cordyceps militaris Rice Flour

作　　者：刘太林[1] 孙永健[1] 李书启[1] 曲星怡 LIU Tailin;SUN Yongjian;LI Shuqi;QU Xingyi(Tianshi College,Food Engineering College,Tianjin 301700)

机构地区：[1]天津天狮学院食品工程学院,天津301700

出　　处：《食品工业》2020年第4期33-35,共3页The Food Industry

基　　金：天津市武清区科技发展计划项目(WQKJ201822);天津天狮学院科研项目(K17007)。

摘　　要：对培养完金虫草的大米培养基进行挤压膨化试验。通过单因素试验研究不同的物料含水率、挤压温度和螺杆转速及对米粉的碘蓝值的影响,并通过正交试验设计优化挤压膨化工艺。结果表明:物料含水量对米粉的碘蓝值影响显著,即对米粉糊化度的影响最大。当物料含水量为19%,螺杆转速为147.0 r/min,挤压温度为160℃时,碘蓝值可达到1.316,说明米粉的糊化度最好。证明挤压膨化法制备功能性米粉的优势。研究成果可应用于未来蛹虫草功能性米粉的开发与研究。Extruding experiment was carried out on rice culture medium in which Cordyceps militaris was cultured.The effects of different material moisture content,extrusion temperature and screw speed on the iodine blue value of rice flour were studied by single factor experiment,and the extrusion process was optimized by orthogonal experiment design.The results showed that the moisture content of the material had a significant effect on the iodine blue value of rice flour,which had the greatest influence on the gelatinization degree of rice flour.When the water content of the material was 19%,the screw speed was 147.0 r/min,and the extrusion temperature was 160℃,the iodine blue value could reach 1.316,indicating that the rice flour had the best gelatinization degree.The advantages of extrusion puffing to prepare functional rice flour was proved.The research results could be applied to the development and research of future functional rice powder of Cordyceps militaris.

关 键 词：挤压膨化 碘蓝值 糊化度 正交试验 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]