膨化玉米粉配方优化及冲调性分析  

Optimization of Formulation of Extruded Corn Flour and Analysis of Its Reconstitution Property

作　　者：曾德玉 龙安金 曾珍 黄锐 叶阳 ZENG Deyu;LONG Anjing;ZENG Zhen;HUANG Rui;YE Yang(Sichuan University of Science&Engineering,Zigong 644000;Sichuan Jingjing Food Co.,Ltd.,Deyang 618000)

机构地区：[1]四川轻化工大学生物工程学院,自贡644000 [2]四川省旌晶食品有限公司,德阳618000

出　　处：《食品工业》2021年第12期147-151,共5页The Food Industry

基　　金：德阳市科技局项目(2019CK096);四川轻化工大学研究生创新基金(y2020063);四川省大学生创新基金项目(S201910622006)。

摘　　要：为改善膨化玉米粉的冲调性能,通过单因素试验研究麦芽糊精、黄原胶、单甘酯、蔗糖酯用量对膨化玉米粉冲调性能的影响,以黏度和结块率为响应值,通过响应面中心组合试验设计(CCD)优化膨化玉米粉配方。结果表明,膨化玉米粉的最优配方为12.5%麦芽糊精、0.6%黄原胶、0.55%单甘酯、0.07%蔗糖酯。该配方制得的膨化玉米粉的吸水性指数、水溶性指数、分散时间、冲调稳定性指数、离心沉淀率、结块率和黏度分别为2.83,24.84%,4.66 s,2.73%,40.27%,3.27%和6200 mPa·s,与空白组膨化玉米粉相比结块率降低了6.33%,在水中分散时间缩短了3.97 s。To improve the reconstitution property of extruded corn flour,the effect of different additions of maltodextrin,xanthan gum,monoglycerides,and sucrose esters on the dissolvability of extruded corn flour was studied by single factor test,and then taking the viscosity and agglomeration as response value,the response surface analysis was carried out by the central combination experiment design(CCD)to optimize the recipe of corn flour.The results showed that the optimum formula for extruded corn flour was maltodextrin 12.5%,xanthan gum 0.6%,xanthan gum 0.55% and sucrose ester 0.07%.Under this condition,the water absorption index,water solubility index,dispersion time,preparation stability index,centrifugal precipitation rate,agglomeration rate and viscosity of the expanded corn instant powder was 2.83,24.84%,4.66 s,2.73%,40.27%,3.27% and 6200 mPa·s.Compared without any additives expanded corn flour,the centrifugal precipitation rate was reduced by 6.33%,and the dispersion time in water was shortened by 3.97 s.

关 键 词：膨化玉米粉 响应面优化 冲调性 麦芽糊精 黄原胶 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]