基于响应面耦合遗传算法优化挤压膨化香菇片制备工艺及其品质分析研究  

Optimization of Extrusion Preparation Process of Mushroom Slice Based on Response Surface Coupled Genetic Algorithm Methodology and Its Quality Analysis

作　　者：王黎 秦令祥 赵俊芳 高愿军 WANG Li;QIN Lingxiang;ZHAO Junfang;GAO Yuanjun(Luohe Food Engineering Vocational University,Luohe 462300,China;Luohe Food Research Institute Co.,Ltd.,Luohe 462300,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]漯河食品工程职业大学,河南漯河462300 [2]漯河市食品研究院有限公司,河南漯河462300 [3]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《保鲜与加工》2024年第9期102-109,共8页Storage and Process

基　　金：漯河市重大科技创新专项项目(20210109)。

摘　　要：为研究挤压膨化香菇片的挤压工艺,采用双螺杆挤压制备香菇片,并通过响应面耦合遗传算法优化挤压膨化工艺参数。结果表明,香菇片挤压膨化最佳工艺参数为:物料含水率20%,喂料量10 kg/min,螺杆转速300 r/min,在此条件下,香菇片的膨化度为3.57。与挤压前物料相比,挤压膨化后的香菇片水分、淀粉、蛋白质和脂肪含量明显降低,吸水性指数、水溶性指数及糊化度显著升高,产品容重显著降低。按照最优工艺制备的挤压膨化香菇片感官品质符合GB 17401—2014《食品安全国家标准膨化食品》的要求。本试验可为香菇挤压膨化产品的应用和开发提供理论依据。To study the extrusion process of extrusion puffed shiitake mushroom slice.Double screw extrusion was used to prepare extrusion mushroom slice,and the extrusion process parameters were optimized through response surface combined with genetic algorithm.The results showed that the optimal process parameters of the shiitake mushroom slice were:material moisture content 20%,feeding amount 10 kg/min,screw speed 300 r/min.Under these conditions,the swelling degree of extruded mushroom slice was 3.57.Compared with the material before extrusion,the moisture,starch,protein,and fat content of mushroom slice after extrusion obviously reduced,while the water absorption index,water solubility index,and gelatinization degree significantly increased,and the product bulk density significantly decreased.The sensory quality of the extruded shiitake mushrooms slice prepared with the optimal process meets the requirements of the national standard of food safety for puffed foods(GB 17401—2014).The experiment can provide a theoretical basis for the application and development of shiitake mushroom extrusion products.

关 键 词：香菇片 挤压膨化 制备工艺 遗传算法 品质分析 

分 类 号：TS205.1[轻工技术与工程—食品科学]