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抗性淀粉膨化工艺与产品特性的关系研究
引用本文:徐亚平,刘菊,李新华.抗性淀粉膨化工艺与产品特性的关系研究[J].安徽农业科学,2010,38(33):19077-19080.
作者姓名:徐亚平  刘菊  李新华
作者单位:[1]朝阳工程技术学校,辽宁朝阳122000 [2]沈阳农业大学食品学院,辽宁沈阳100161
摘    要:目的]对抗性淀粉的膨化工艺参数进行优化。方法]利用响应曲面法的中心组合设计,选择物料水分含量、螺杆转速和模头温度作为优化因素,研究了各因素不同水平对膨化产品的抗性淀粉含量、膨化度的影响。结果]在研究产品中抗性淀粉的试验中,各因素对响应值的影响顺序为:螺杆转数〉模头温度〉物料的水分含量;在研究产品膨化度的试验中,各因素对响应值的影响顺序为:模头温度〉螺杆转数〉物料的水分含量。通过响应面分析得到抗性淀粉膨化工艺的最优参数:物料的水分含量为11.5%,螺杆转速为533.333 r/min,模头温度为110℃,理论计算产品中抗性淀粉含量达到16.271%,产品膨化度达到7.507。在此条件下进行验证试验,实测产品中抗性淀粉含量为(15.735±0.332)%,产品膨化度为7.154±0.462,与模型高度拟合。结论]对未来膨化抗性淀粉的大规模生产提供了可靠的实验室理论及实验数据。

关 键 词:抗性淀粉  曲面响应  膨化

Research on the Relationship between Expanded Technology of Resistant Starch and Its Product Characteristics
Institution:XU Ya-ping et al (School of Chaoyang Engineering Technology, Chaoyang,Liaoning 122000)
Abstract:Objective]The parameter in the extruded process of resistant starch was optimized through the experiment.Method]The effect of the content of moisture in material,the rotation of screw and the temperature of the end of die at different levels on the content of resistant starch and the expansion rate of the product was studied by means of the central composite design of response surface.Result]The order of the various factors affecting the response value was the rotation of screw>the temperature of the end of die>the content of moisture in material in the experiment in the resistant starch product and the temperature of the end of die>the rotation of screw>the content of moisture in material in the experiment in the expansion rate of the product.The optimal parameter of the technology was: the content of moisture in material was 11.5%;the rotation of screw,533.333 r/min and the temperature of the end of die,110 ℃,which theoretical yield of the resistant starch in product was 16.271% and expansion rate,7.507.Under these condition,the verification test indicated that the content of resistant starch in product was(15.735±0.332)% and the expansion rate of product was 7.154±0.462,which was highly matched with the model.Conclusion] The reliable theoretical and practical data in laboratory was provided for the future mass production of expanded resistant starch.
Keywords:Resistant starch  Surface response  Expansion
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