响应面法优化香榧仁挤压-复形工艺  

Optimization of extruding-reshaping process of Torreya grandis seeds by response surface methodology

作　　者：徐一凡 王鹏[1] 王先波 叶伟华 何志平[1] 吴峰华[1] XU Yi-fan;WANG Peng;WANG Xian-bo;YE Wei-hua;HE Zhi-ping;WU Feng-hua(College of Food and Health,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;Zhejiang Feixiangyuan Food Co.,Ltd.,Lishui 323400,Zhejiang,China)

机构地区：[1]浙江农林大学食品与健康学院,浙江杭州311300 [2]浙江榧香源食品加工有限公司,浙江丽水323400

出　　处：《粮食与油脂》2025年第1期121-126,共6页Cereals & Oils

基　　金：浙江省“领雁”研发攻关计划项目(2023C02032)。

摘　　要：以香榧仁为原料,以复形率、整粒率以及二者的综合评分为评价指标,通过单因素试验和响应面试验优化挤压-复形香榧仁的制备工艺。结果表明:最佳挤压-复形工艺为香榧仁水分含量15%、挤压压力3MPa、挤压时间50s、复形时间5min。在此条件下,香榧仁复形率和整粒率分别为91.41%±2.39%、83.01%±1.86%,综合评分为88.05±1.17。微观结构分析结果显示,挤压-复形后的香榧仁组织结构更为疏松多孔。与炒制香榧仁相比,挤压-复形再烤制的成品去衣率更高、口感更为酥脆。Using Torreya grandis seeds as raw material,the preparation process of extruding-reshaping Torreya grandis seeds was optimized by single factor experiments and response surface methodology,using the rate of reshaping,the rate of the whole grain,and the comprehensive score of the two as the e-valuation indexes.The results showed that the optimal extruding-reshaping process was moisture content of Torreya grandis seeds 15%,extrusion pressure 3 MPa,extrusion time 50 s,and reshaping time 5 min.Under the conditions,the reshaping rate of the Torreya grandis seeds and the whole grain rate were 91.41%±2.39%and 83.01%±1.86%,respectively,and the comprehensive score was 88.05+1.17.The microstructure analysis results showed that the tissue structure of the Torreya grandis seeds was more loose and porous after extruding-reshaping.Compared with fried Torreya grandis seeds,baked products after extruding-reshaping had higher peeling rate and crisper texture.

关 键 词：香榧仁 挤压-复形 响应面法 微观结构 感官品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]