挤压方便米饭预处理关键工艺参数的优化

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。

Optimization of Key Pretreatment Conditions of Instant Rice With Twin-screw Extruder

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 material 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 composite 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.