响应面优化高膳食纤维重组米挤压工艺参数  

Extrusion Parameters Optimization for Extruded Rice with High Dietary Fiber by Response Surface Methodology

作　　者：何彪 吴卫国[1] 廖卢艳[1] 张喻[1] He Biao;Wu Weiguo;Liao Luyan;Zhang Yu(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：《中国粮油学报》2025年第3期49-55,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省重点领域研发计划项目(2019NK2131)。

摘　　要：为优化高膳食纤维重组米挤压工艺参数,提升产品品质,本研究通过双螺杆挤压技术,制备以碎米粉为主料,大豆膳食纤维和抗性糊精为辅料的高膳食纤维重组米。以重组米综合评分为评价指标,考察工艺参数:机筒温度、水分添加量和螺杆转速对重组米综合评分的影响。在单因素实验基础上,设计响应面实验优化挤压高膳食纤维重组米的工艺参数。结果表明,高膳食纤维重组米最佳挤压工艺参数为机筒温度130℃、水质量分数为27%、螺杆转速为144 r/min。在此条件下,高膳食纤维挤压重组米的综合评分为2.89,与响应面所得回归方程的预测值接近。对比市售糙米、籼米、重组米,自制重组米膳食纤维质量分数为9.76%,符合高膳食纤维食品中膳食纤维质量分数大于6%的要求,自制重组米质构品质与市售籼米类似,优于市售糙米,弹性和回复性优于市售重组米。To optimize extrusion parameters of extruded rice with high dietary fiber and enhance product quality,this study utilized twin-screw extrusion technology to produce such extruded rice using broken rice flour as the primary material,supplemented with soybean dietary fiber and resistant dextrin.The comprehensive score of the extruded rice was selected as the evaluation index to investigate the effects of three key process parameters-barrel temperature,moisture content,and screw speed.Based on single-factor experiments,response surface methodology(RSM)was used to optimize the process parameters of the extruded rice with high dietary fiber.The results showed that the optimal extrusion process parameters were determined to be a barrel temperature of 130℃,moisture content of 27%,and screw speed of 144 r/min.Under these conditions,a comprehensive score of 2.89 was obtained for extruded rice with high dietary fiber,aligning closely with the predicted value from the RSM regression model.Compared to commercially available brown rice,indica rice,and extruded rice,the self-produced extruded rice had a dietary fiber content of 9.76%,exceeding the 6%threshold for high-dietary-fiber foods..The textural quality of the self-produced extruded rice was similar to that of commercially available indica rice,and superior to that of commercially available brown rice.The self-produced extruded rice exhibited better elasticity and resilience than commercially available extruded rice.

关 键 词：膳食纤维 重组米 响应面 挤压工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]