食品科学

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响应面法优化糯米糊化工艺

王大为,张 旭,马岩石,张艳荣*   

  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:2014-07-25 发布日期:2014-08-26
  • 通讯作者: 张艳荣
  • 基金资助:

    “十二五”国家科技支撑计划项目(2013BAD16B08;2012BAD34B07)

Optimization of Extrusion Parameters for Gelatinization of Glutinous Rice by Response Surface Methodology

WANG Da-wei, ZHANG Xu, MA Yan-shi, ZHANG Yan-rong*   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: ZHANG Yan-rong

摘要:

利用单螺杆挤出机对糯米进行糊化处理,以糊化度为考察指标,采用响应面法,在单因素试验基础上研究物料含水量、挤出温度及物料粒度对糯米糊化度的影响。结果表明:物料粒度100 目(0.147 mm)、挤出温度155 ℃、物料含水量31%时,糊化效果达到最佳,糊化度为95.15%。通过高效液相色谱分析,挤出糊化糯米含木糖17.21 mg/g、葡萄糖99.99 mg/g、蔗糖48.64 mg/g、麦芽糖42.35 mg/g、麦芽三糖18.96 mg/g。研究表明:单螺杆挤出法可有效代替传统蒸煮法进行糯米糊化处理。

关键词: 糯米, 挤出, 糊化

Abstract:

Glutinous rice was extruded by a single screw extruder for gelatinization. The degree of gelatinization (DG) was
investigated with respect to three extrusion parameters including the moisture content and particle size of the raw material
as well as extrusion temperature, and maximized by optimizing these three parameters using response surface methodology.
The glutinous rice flour with a particle size of 100 mesh (0.147 mm) and a 31% moisture content exhibited the highest
value of DG after extrusion at 155 ℃. High performance liquid chromatography (HPLC) analysis showed that the glutinous
rice extruded under optimal conditions contained 17.21 mg/g xylose, 99.99 mg/g glucose, 48.64 mg/g sucrose, 42.35 mg/g
maltose and 18.96 mg/g maltotriose. Therefore, single screw extruder can be a promising alternative to traditional cooking
for glutinous rice gelatinization.

Key words: glutinous rice, extrusion, gelatinization

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