响应面法优化挤压膨化芡实工艺及结构表征分析  

Optimization of Extrusion and Expansion Technology of Euryale ferox by Response Surface Method and Analysis of Structural Characterization

作　　者：陈坤林 张文莉 吴少福[1] 蔡志鹏[1] 卢玉萍 袁蒙 曹瑜 沈勇根[1] CHEN Kun-lin;ZHANG Wen-li;WU Shao-fu;CAI Zhi-peng;LU Yu-ping;YUAN Meng;CAO Yu;SHEN Yong-gen(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;School of Economics and Management,Jiujiang Vocational and Technical College,Jiujiang 332007,China)

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045 [2]九江职业技术学院经济管理学院,江西九江332007

出　　处：《中国调味品》2022年第10期22-28,共7页China Condiment

基　　金：芡实相关地方标准的起草(2021JXAUHX08);江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04);江西省研究生创新专项资金项目(YC2021-S369)。

摘　　要：运用膨化挤压技术,以江西上饶余干芡实为基础物料制作芡实膨化冲调粉。以单因素试验为基础,结合Box-Behnken试验设计构造模型,优化挤压膨化芡实的加工工艺参数。结果表明,最佳芡实粉的膨化工艺参数为:物料湿度为8%,螺杆转速为150 r/min,Ⅱ区挤压温度为140℃,目数为90目,芡实的含水量为14%。在该条件下,膨化后的芡实疏松多孔,磨粉后芡实粉的冲调性和稳定性较好。通过质构分析芡实粉结构,扫描电镜观察芡实粉及膨化后的微观结构性质,进一步验证优化膨化芡实的工艺。该研究结果为芡实速溶粉的提取利用和综合开发提供了理论依据。Expansion and extrusion technology is used to produce expanded Euryale ferox blended powder with Yugan Euryale ferox in Shangrao,Jiangxi province as the basic material.On the basis of single factor test,Box-Behnken test is combined to design the structural model,and the processing parameters of extruded and expanded Euryale ferox are optimized.The results show that the optimal expansion parameters of Euryale ferox powder are as follows:material humidity is 8%,screw rotating speed is 150 r/min,extrusion temperature of zoneⅡis 140℃,mesh number is 90,water content of Euryale ferox powder is 14%.Under such conditions,the expanded Euryale ferox is loose and porous,and Euryale ferox powder after grinding has good solubility and stability.Through analyzing Euryale ferox powder structure by texture,observing Euryale ferox powder and expanded microstructure properties by scanning electron,the optimization of expanded Euryale ferox technology is further verified.The results of this study have provided a theoretical basis for the extraction,utilization and comprehensive development of Euryale ferox instant powder.

关 键 词：挤压膨化 芡实 糊化度 感官评价 响应面优化 质构分析 扫描电镜 

分 类 号：TS201.1[轻工技术与工程—食品科学]