油莎豆速溶粉挤压熟化工艺优化及冲调性研究  

Study on the optimization of extrusion curing process and reconstituability of Cyperus esculentus L.instant powder

作　　者：高金玲 孙洪蕊 孟悦[1] 刘香英[1] 范杰英[1] 康立宁[1] GAO Jin-ing;SUN Hong-rui;MENG Yue;LIU Xiang-ying;FAN Jie-ying;KANG Li-ning(Institute of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《粮食与油脂》2023年第7期43-46,53,共5页Cereals & Oils

基　　金：吉林省油莎豆产业发展重大科技专项课题(20200502003NC)。

摘　　要：以油莎豆为原料,通过单因素试验研究挤压温度、物料含水量、螺杆转速3个因素对油莎豆速溶粉冲调性的影响,以溶解度、分散性为响应值,通过响应面法优化挤压熟化工艺参数。结果表明:挤压熟化工艺参数为挤压温度110℃、物料含水量17%、螺杆转速115 r/min,在此条件下得到速溶粉溶解度为74.51%,分散性为95.91%。各因素对速溶粉溶解度的影响从大到小依次是挤压温度、物料含水量、螺杆转速;对速溶粉分散性的影响从大到小依次是挤压温度、螺杆转速、物料含水量。Using Cyperus esculentus L.as raw material,the effects of extrusion temperature,material moisture content,and screw speed on the reconstituablility of Cyperus esculentus L.instant powder were studied through single factor experiments.The extrusion curing process parameters were optimized by response surface method with solubility and dispersibility as response values.The results showed that the extrusion curing process parameters were extrusion temperature 110℃,material moisture content 17%,and screw speed 115 r/min.Under these conditions,the solubility of instant powder was 74.51%,and the dispersibility was 95.91%.The influence of various factors on the solubility of instant powder was in descending order of extrusion temperature,material moisture content,and screw speed.The influence on the dispersibility of instant powder was in descending order of extrusion temperature,screw speed,and material moisture content.

关 键 词：速溶粉 挤压熟化工艺 油莎豆 冲调性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]