双螺杆挤压甘薯膨化圈工艺优化及其品质评价  

Process Optimization and Quality Analysis of Purple Sweet Potato Puffed Rings by Twin-Screw Extrusion

作　　者：邓少颖 孙健[1] 朱红[1] 岳瑞雪[1] 张毅[1] 张文婷 马晨 DENG Shaoying;SUN Jian;ZHU Hong;YUE Ruixue;ZHANG Yi;ZHANG Wenting;MA Chen(Xuzhou Institute of Agricultural Sciences in Xuhuai Region,Xuzhou 221131,Jiangsu,China)

机构地区：[1]江苏徐淮地区徐州农业科学研究所,江苏徐州221131

出　　处：《食品研究与开发》2025年第2期108-118,共11页Food Research and Development

基　　金：国家甘薯产业技术体系项目(CARS-10-GW22);徐州市农业科学院科研基金项目(XM2023010);徐州市科技项目(KC22088)。

摘　　要：以徐紫薯8号为原料,研究物料水分含量、套筒温度、螺杆转速、喂料转速对紫甘薯膨化圈径向膨化率及硬度的影响。在单因素试验基础上,结合Box-Behnken试验设计,优化双螺杆挤压膨化工艺,进一步对膨化产品的水合特性、糊化特性及质构特性进行分析。结果表明:最佳挤压膨化工艺参数为物料水分含量12%、套筒温度149℃、螺杆转速28 Hz、喂料转速10 Hz,在此条件下产品膨化圈的径向膨化率为3.52,硬度为63.85 N,与理论预测值接近。全粉经挤压膨化后,徐紫薯8号膨化圈的水合特性明显提高,热糊稳定性和抗老化性得到改善,口感酥脆,更易剪切。The effects of water content,puffing temperature,screw speed,and feed speed on the swelling degree and hardness of purple sweet potato puffed rings prepared with the purple sweet potato cultivar ′Xuzishu8′ were studied.The twin-screw extrusion conditions were optimized by single factor experiments combined with Box-Behnken design.Furthermore,the hydration,gelatinization,and texture characteristics of the puffed rings were analyzed.The results showed that the optimal preparation conditions were water content of 12%,puffing temperature of 149 ℃,screw speed of 28 Hz,and feeding speed of 10 Hz.The purple sweet potato puffed rings prepared under these conditions had the swelling degree of 3.52 and hardness of 63.85 N,respectively,which were close to the predicted values.In addition,the puffed rings showed improved hydration property,gelatinization stability,and anti-aging property,with a crisp taste and easiness of cutting.

关 键 词：甘薯 膨化圈 挤压膨化 径向膨化率 硬度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]