挤压猕猴桃猪肉干维生素C损失预测模型研究  

Research on vitamin C loss prediction model of extruded kiwifruit pork jerky

作　　者：张广涛 李静鹏 马秀兰 邓力 ZHANG Guangtao;LI Jingpeng;MA Xiulan;DENG Li(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550000,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550000

出　　处：《食品与机械》2024年第6期11-18,96,共9页Food and Machinery

基　　金：国家自然科学基金(编号:32260642,32260644);贵州省科技计划项目(编号:黔科合基础-ZK[2022]一般066)。

摘　　要：[目的]探索双螺杆挤压猕猴桃猪肉干中维生素C的损失规律,解决挤压过程中营养物质损失的“黑箱”问题。[方法]使用双螺杆挤压机生产猕猴桃猪肉干,采用高效液相色谱法测定物料挤压前后的维生素C含量,以平均停留时间作为物料在机筒内的反应时间,对不同挤压条件下维生素C损失率进行动力学分析。[结果]挤压过程中增大机筒温度和水分含量、降低螺杆转速和果干添加量会使挤出物维生素C损失率增大,平均停留时间与维生素C损失率变化规律基本保持一致,动力学分析表明挤压过程中维生素C损失遵循一级动力学模型,维生素C损失速率常数为0.00354~0.00605 s-1。[结论]平均停留时间是影响维生素C损失率变化的重要原因,通过多元回归分析得到维生素C损失率的预测模型,可实现不同条件下维生素C损失率变化规律的合理预测,降低生产成本。[Objective]In order to explore the loss pattern of V C in kiwifruit pork jerky by twin-screw extrusion and solve the"black box"problem of nutrient loss during the extrusion process.[Methods]In this paper,a twin-screw extruder was used to produce kiwifruit pork jerky,and the V C content of the material before and after extrusion was determined by high performance liquid chromatography,and the Mean Residence Time(MRT)was used as the reaction time of the material in the barrel,and the V C loss rate under different extrusion conditions was dynamically analyzed.[Results]Increasing the temperature and moisture content of the barrel,decreasing the screw speed,and increasing the amount of dried fruit added during the extrusion process will increase the V C loss rate of the extruded material.The variation pattern of MRT and V C loss rate is basically consistent.Dynamic analysis shows that V C loss during the extrusion process follows a first-order dynamic model,and the V C loss rate constant is between 0.00354 and 0.00605 s-1.[Conclusion]MRT is an important factor affecting the variation of V C loss rate.A predictive model for V C loss rate can be obtained through multiple regression analysis,which can achieve reasonable prediction of the variation pattern of V C loss rate under different conditions and reduce production costs.

关 键 词：双螺杆挤压 猕猴桃 猪肉 平均停留时间 维生素C 动力学分析 

分 类 号：TS205[轻工技术与工程—食品科学]