摘要
以碎米为主要原料,辅以其他谷物粉和食品添加剂以及微量营养素,对双螺杆挤压工艺条件进行研究,以期开发研制一种新型营养方便米饭。通过单因素试验确定了机筒温度(X1)、物料水分(X2)和螺杆转速(X3)3个试验因素的取值范围,在此基础上采用可旋转中心组合设计,综合考查X1、X2和X33个变量对糊化度(Y)的影响,推导出描述糊化度的二次回归模型,并对变量进行响应面分析,得出最佳挤压预处理工艺条件为:机筒温度127.2℃,物料水分33.8%,螺杆转速195.2r/min。
A new Nutrition-Fortification Instant rice was developed by using broken rice was the main material and other ingredients such as cereal flours, food additive and micronutrient as the supplemental materal by twin-screw extruder. The ranges of cooking temperature （X1）, material moisture content （X2） and screw speed （X3） were optimized through single factor experiment. Based on this approach, a central cornposite rotating design was adopted to analyze effects of X1, X2 and X3 on the degree of gelatinization （Y）, and the quadratic regression. A response surface method was conducted to get the following optimal parameters. cooking temperature 127.2℃, material moisture content 33.8%, and screw speed 195.2 r/min.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第10期74-78,共5页
Food and Fermentation Industries
基金
国家科技支撑计划(2006BAD02A01)
关键词
挤压技术
方便米饭
营养强化
响应面分析
extrusion processing
instant rice
nutrition fortification
response surface analysis
作者简介
博士研究生
（金征宇教授为通讯作者）。
