挤压加工参数对重组米崩解值的影响

采用二次正交旋转组合试验,借助粘度速测仪(RVA)综合考查了机筒温度、物料含水率、螺杆转速和L-a-磷脂酰胆碱质量分数4个参数对挤压重组米崩解值的影响。推导出描述重组米崩解特性的二次回归模型,并对参数进行响应面分析,得出4个因素对重组米崩解值的影响大小依次为机筒温度、L-a-磷脂酰胆碱质量分数、螺杆转速、物料含水率。通过频数选优,崩解值较佳时各参数范围分别为:机筒温度71.1～75.5℃、物料含水率29.2%～30.5%、螺杆转速185～208 r/min、L-a-磷脂酰胆碱质量分数0.44%～0.55%。经试验验证,在此条件下获取的挤压重组米,崩解值平均为1221 cp,满足常规稻米对重组米崩解值(大于1200 cp)特性的要求。

Effect of Extrusion Processing Parameters on Breakdown Value of Restructuring Rice

The aid of the combination design of quadratic orthogonal rotation was adopted to analyze the effects of barrel temperature,material moisture,screw speed,L-a-PC addition on breakdown value of restructuring rice,and the quadratic regression model of rice breakdown characteristics was deduced.Then a response surface method was employed to obtain the effect order of four factors on the yield of restructuring rice: barrel temperature,L-a-PC addition,screw speed and material moisture.Through frequency excellent-choosing,the optimization breakdown parameter range respectively was: barrel temperature of 71.1～75.5℃,moisture of material of 29.2%～30.5%,rotation speed of extruder of 185～208r/min,L-a-PC addition of 0.44%～0.55%.The restructuring rice that obtained under these conditions,after repeated experimental verification,the average of value of breakdown of restructuring rice was 1221cp,to meet feature requests that the general breakdown of rice to cooking rice(more than 1200cp).