挤压膨化对膨化米粉品质特性的影响研究  

Effect of Extrusion Conditions on Quality Characteristics of Extruded Rice Flour

作　　者：李光磊 章银 魏楷东 魏丽雯 龚诗语 袁建 邢常瑞 Li Guanglei;Zhang Yin;Wei Kaidong;Wei Liwen;Gong Shiyu;Yuan Jian;Xing Changrui(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,南京210023

出　　处：《中国粮油学报》2023年第8期67-74,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省“双创博士”项目(JSSCBS20210425);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：以大米为原料,研究挤压膨化温度、螺杆转速、物料含水量和粳米添加量对米粉径向膨化率、糊化度、水溶性指数、吸水性指数、体积密度和白度的影响,通过Box-Behnken实验设计优化挤压膨化条件。结果表明最佳挤压膨化工艺参数为:膨化温度142.64℃,物料含水量18.03%,粳米质量分数32.40%,螺杆转速150 r/min,验证实验获得膨化粉的糊化度为91.15%,与预测模型值92.02%接近。在优化的工艺参数条件下,体积密度从0.87 g/mL降低为0.35 g/mL,水溶性指数、吸水性指数分别提高了的16.4、2.73倍。扫描电子显微镜(SEM)和X射线衍射(XRD)结果显示,膨化后淀粉颗粒发生崩解,糊化彻底,淀粉晶型由A型变成V型,挤压膨化显著提高了米粉的理化品质。Rice was chosen as the raw material to study the effects of extrusion temperature,screw speed,feeding moisture content and japonica rice addition amount on the radial expansion ratio,gelatinization degree,water solubility index,water absorption index,bulk density and whiteness of rice flour by extrusion method.Box-behnken experiment was designed to optimize the extrusion conditions.The results indicated that the optimal parameters of extrusion powder were as follows:extrusion temperature of 142.64℃,feeding moisture content of 18.03%,japonica rice fraction mass fraction of 32.40%and screw speed of 150 r/min.The gelatinization degree of extruded powder was 91.15%,close to the predicted model value of 92.02%.Under the optimized process parameters,the volume density was reduced from 0.871 g/mL to 0.345 g/mL,and the water solubility index and water absorption index were increased by 16.4 and 2.73 times,respectively.The results of scanning electron microscopy(SEM)and X-ray Diffraction(XRD)indicated that the starch granules disintegrated and gelatinized completely after extrusion,and the starch crystal shape changed from A-type to V-type.The physicochemical properties of rice flour were significantly improved by extrusion.

关 键 词：大米 挤压膨化 膨化米粉 品质特性 工艺优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]