| 响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化 |
| |
| 引用本文： | 王宝石,郑明珠,闵伟红,刘景圣. 响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化[J]. 食品科学, 2012, 33(14): 16-19 |
| |
| 作者姓名： | 王宝石 郑明珠 闵伟红 刘景圣 |
| |
| 作者单位： | 吉林农业大学食品科学与工程学院 |
| |
| 基金项目： | 国家“863”计划项目(2008AA100802) |
| |
| 摘 要： | 以普通玉米粉为原料，通过双螺杆挤出对玉米粉进行改性，探讨高水分条件下物料含水量、挤出温度、螺杆转速对挤出物糊化度的影响，并建立物料含水量(X1)、挤出温度(X2)、螺杆转速(X3)之间的数学模型，即Y＝96.97－1.49X1－1.21X2－1.85X3－0.37X1X2－1.15X1X3－2.35X2X3－2.20X12－2.50X22－3.77X32，确定了最佳蒸煮条件为含水量34%、挤出温度139℃、螺杆转速223r/min。在此条件下，玉米粉的糊化度为97.5%，与理论预测值基本相符。
|
| 关 键 词： | 挤压蒸煮 糊化度 响应曲面法 |
| 收稿时间： | 2011-06-28 |
Optimization of Two-Screw Extrusion Cooking Process for Corn Flour by Response Surface Methodology |
| |
| WANG Bao-shi,ZHENG Ming-zhu,MIN Wei-hong,LIU Jing-sheng. Optimization of Two-Screw Extrusion Cooking Process for Corn Flour by Response Surface Methodology[J]. Food Science, 2012, 33(14): 16-19 |
| |
| Authors: | WANG Bao-shi ZHENG Ming-zhu MIN Wei-hong LIU Jing-sheng |
| |
| Affiliation: | (College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China) |
| |
| Abstract: | The modification of ordinary corn flour by two-screw extrusion was explored in this study. The effects of high moisture level (X1), temperature (X2) and screwing speed (X3) on the degree of gelatinization (DG, Y) of corn flour were analyzed. A mathematical model was established as follows: Y＝96.97－1.49X1－1.21X2－1.85X3－0.37X1X2－1.15X1X3－2.35X2X3 －2.20X12－2.50X22－3.77X32. The optimal extrusion cooking conditions were water content of 34%, extrusion temperature of 139 ℃ and screwing speed of 223 r/min. Under these conditions, the DG of corn flour was up to 97.5%, which was basically consistent with the theoretical prediction. |
| |
| Keywords: | extrusion cooking degree of gelatinization response surface methodology |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
