二次挤压制备重组米的响应面优化及品质研究

张克; 朱子博; 毕荃; 陶莎; 薛文通

doi:10.13386/j.issn1002-0306.2019.16.022

二次挤压制备重组米的响应面优化及品质研究

张克¹,
朱子博²,
毕荃¹,
陶莎³,
薛文通^1, ,

1. 中国农业大学食品科学与营养工程学院, 北京 100083;
2. 河南科技大学食品与生物工程学院, 河南洛阳 471003;
3. 中国农业大学信息与电气工程学院, 北京 100083

基金项目:

"十三五"国家重点研发计划专项(2016YFD0401305)。

详细信息

作者简介:
张克(1990-),男,硕士,研究方向:农产品开发与利用方面的研究,E-mail:zhangkebbd@163.com。

通讯作者:
薛文通(1962-),男,博士,教授,研究方向:食品新资源开发和利用,E-mail:xwt@cau.edu.cn。

中图分类号: TS210.4
计量
- 文章访问数: 230
- HTML全文浏览量: 30
- PDF下载量: 12
出版历程
- 收稿日期: 2018-08-21
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-08-14

Response Surface Optimization and Quality Research during the Preparation of Recombinant Rice by Two Times of Extrusion Shaped

1. College of Food Science&Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China;
3. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China

摘要

摘要: 本研究通过选取加工适用性较好的马铃薯,将其制粉并混配早籼米粉作为原料,用单螺杆挤压机将其预糊化,再用双螺杆挤压机制备马铃薯重组米,探究挤压工艺对重组米品质的影响,通过响应面优化预糊化挤压工艺,研究二次挤压和糊化度对重组米性质的影响。结果表明,预糊化最优工艺如下:进料水分37%,挤压温度72 ℃,螺杆转速34 r/min,在此条件下,挤出物品质良好,糊化度可达到75.95%。根据重组米质构结果可知,进料糊化度为50%时,重组米的硬度和粘聚性最接近早籼米;进料糊化度为30%时,重组米的咀嚼度最接近重组米;增加进料的糊化度可有效提高重组米的弹性。本文为改善重组米品质提供新思路和理论支持。
- 马铃薯 /
- 重组米 /
- 挤压 /
- 预糊化 /
- 糊化度 /
- 品质
Abstract: In this study,the potato with good processing suitability was selected and mixed with early indica rice flour as raw material. On the basis of pre gelatinization of single screw extruder and supplemented with food additives,the twin screw extrusion process conditions were studied. The effect of gelatinization degree on the properties of recombinant rice was studied by response surface optimization. Results showed that the optimum pregelatinization process was as follows:The feed moisture 37%,the extrusion temperature 72 ℃,and the screw speed 34 r/min. Under these conditions,the gelatinization degree was 75.95%.According to the texture results of recombinant rice and early-rice,the hardness and cohesiveness of reconstituted rice prepared with 50% gelatinized raw materials were closest to those of early-rice. The chewiness of reconstituted rice prepared with 30% gelatinization was closest to that of early-rice. Increasing the gelatinization degree of feed could effectively improve the elasticity of recombinant rice. This paper would provide a new idea and theoretical support for improving the quality of the recombined rice.
- potato /
- reconstituted rice /
- segmented extrusion /
- pregelatinization /
- gelatinization degree /
- texture

HTML全文

参考文献(0)

施引文献(6)

期刊类型引用(4)

1.	张德福，高乐，张明，杜知心，吕欣然，柏雪，张国清，李学鹏，励建荣. 分子生物学技术在食源性致病菌快速检测中的研究进展. 食品工业科技. 2024(13): 368-377 . 本站查看
2.	刘君彦，朱颜翎，严茂圳，赵喜红，徐振波. 食源性细菌活的非可培养状态中菌体活性检测方法的研究进展. 食品安全质量检测学报. 2024(15): 47-56 . 百度学术
3.	赵晓蕊，蔡小雨，李雪晗，王玉青，杨贺均，闫梦然，高于学，巫小慧. 肉制品中食源性致病菌检测技术的研究综述. 中国食品添加剂. 2022(12): 263-270 . 百度学术
4.	马佳睿，谢婧，李瑞乾，缪西鹏，熊新雪，魏硕佟，魏凡华，刘维华，许立华. LAMP在食源性致病菌检测中的应用进展. 黑龙江畜牧兽医. 2021(17): 39-43 . 百度学术