挤压膨化方便粥的工艺优化及品质特性分析  

Process Optimization of Extruded Instant Porridge and Analysis of Its Quality Characteristics

作　　者：王晨 王燕[1] 吴卫国[1] 廖卢艳[1] Wang Chen;Wang Yan;Wu Weiguo;Liao Luyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《中国食品学报》2023年第11期170-181,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省重点领域研发项目(2019NK2131)。

摘　　要：以复合谷物粉为原料,研究挤压方便粥的最佳工艺。基于前期单因素实验结果,通过Box-Behnken Design响应面法优化方便粥的工艺,以理化特性、感官评分、质构特性和蛋白质淀粉的消化率作为考察指标评价挤压方便粥品质。采用傅里叶红外光谱、X-射线衍射研究挤压前、后方便粥的结构。结果表明:挤压方便粥的最佳工艺为:螺杆转速250 r/min,挤压温度170℃,加水量19%。验证试验中各变异系数均在0~12%之间,优化后的方便粥工艺条件有良好的重现性且数据可靠。在此工艺条件下,挤压后方便粥蛋白质消化率和淀粉消化率较挤压前分别提高了12.570%和12.602%。傅里叶红外光谱分析表明,挤压前、后的主要官能团结构没有发生明显变化,挤压后部分特征峰强度有所减弱。X-射线衍射扫描分析表明,挤压前、后方便粥的晶体构型发生改变。挤压后方便粥的品质得到提高,微观结构发生了变化。The optimum process of extruded instant porridge was studied with composite grain powder as raw material.Based on the previous single factor experiment results,the process of extruded instant porridge was optimized by box Behnken design response surface method.The quality of extruded instant porridge was evaluated by taking physical and chemical properties,sensory score,texture properties and digestibility of protein starch as investigation indexes.The structure of instant porridge before and after extrusion was studied by Fourier infrared spectroscopy and X-ray diffraction.The results showed that the best technology of extruding instant porridge was as follows:Screw speed 250 r/min,extrusion temperature 170℃,water addition 19%.In the validation test,the coefficient of variation is between 0-12%,and the optimized process conditions of instant porridge have good reproducibility,indicating that the process parameters optimized by response surface are reliable.Under these conditions,The protein digestibility and starch digestibility of the instant porridge increased by 12.570%and 12.602%,respectively,after extrusion compared with that before extrusion.Fourier transform infrared spectroscopy analysis showed that the structure of main functional groups did not change significantly before and after extrusion,and the intensity of some characteristic peaks decreased after extrusion.X-ray diffraction scanning analysis showed that the crystal configuration of instant porridge changed before and after extrusion.After extrusion,the quality of instant porridge was improved and the microstructure changed.

关 键 词：方便粥 响应面 理化特性 质构特性 品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]