食品科学

• 工艺技术 • 上一篇    下一篇

响应面法优化玉米人参米生产工艺

刘婷婷,张飞俊,才 源,王大为   

  1. 吉林农业大学食品科学与工程学院,吉林 长春 130118
  • 出版日期:2013-08-25 发布日期:2013-09-03

Optimization of Extrusion Process for Production of Ginseng-Corn Pellets

LIU Ting-ting,ZHANG Fei-jun,CAI Yuan,WANG Da-wei   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

以玉米粉和人参粉为主要原料,采用2次挤出技术制备玉米人参米。在单因素试验基础上,以玉米人参米耐煮性为指标,采用三因素三水平响应面分析法优化最佳生产工艺。结果表明:各因素对玉米人参米耐煮性影响顺序依次为2次挤出温度>物料加水量>1次挤出温度;当1次挤出温度140℃、2次挤出温度105℃、物料加水量22.5%时,玉米人参米的耐煮性最好,达93.14%,且具有优良的质构特性。

关键词: 挤出, 玉米人参米, 耐煮性, 响应面

Abstract:

Ginseng-corn pellets were made from corn meal and ginseng powder by repeating extrusion twice. The extrusion
process was optimized using a three-variable, three-level response surface design. Second extrusion temperature had the
greatest effect on cooking tolerance of extruded pellets followed by water addition and first extrusion temperature. The
optimum extrusion conditions the provided the best cooking tolerance (93.14%) were extrusion at 140 ℃ and re-extrusion at
105 ℃ with the addition of 22.5% water. Under these conditions, excellent texture properties were obtained.

Key words: extrusion, ginseng-corn pellets, cooking resistance, response surface methodology