吉林大学学报(工学版) ›› 2013, Vol. 43 ›› Issue (02): 550-556.

• 论文 • 上一篇    

响应面法优化板栗基营养米挤压加工参数

王利民1, 肖志刚1, 刘宇欣1, 李杰1, 孙旭1, 申勋业2, 李佳栋3   

  1. 1. 东北农业大学 食品学院, 哈尔滨 150030;
    2. 东北农业大学 工程学院, 哈尔滨 150030;
    3. 东北农业大学 国家大豆工程技术研究中心, 哈尔滨 150030
  • 收稿日期:2012-02-27 出版日期:2013-03-01 发布日期:2013-03-01
  • 通讯作者: 肖志刚(1972-),男,教授,博士生导师.研究方向:粮食、油脂及植物蛋白工程.E-mail:zhigangx@sina.com E-mail:zhigangx@sina.com
  • 作者简介:王利民(1984-),男,博士研究生,讲师.研究方向:粮食、油脂及植物蛋白工程.E-mail:wlm229801652@yahoo.com.cn
  • 基金资助:

    黑龙江省教育厅科学技术研究重点项目(12511z006);"十二五"农村领域国家科技支撑计划项目(2012BAD34B02);哈尔滨市学科带头人基金项目(2012RFXXN107).

Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method

WANG Li-min1, XIAO Zhi-gang1, LIU Yu-xin1, LI Jie1, SUN Xu1, SHEN Xun-ye2, LI Jia-dong3   

  1. 1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;
    2. College of Engineering, Northeast Agricultural University, Harbin 150030, China;
    3. National Research Soybean Engineering and Technology Center, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-02-27 Online:2013-03-01 Published:2013-03-01

RICH HTML

0   

PDF (PC)

393

摘要： 以板栗基营养米消减值为指标,机筒温度、物料含水率、螺杆转速和模头孔数为影响因素,在单因素研究基础上通过响应面试验。经Design-Expert7.0.0软件处理,建立反映因素对指标影响的数值模型,并分析模型各因素之间交互作用对指标的影响。研究结果表明:机筒温度为74℃,物料含水率为30.66%,螺杆转速为230 r/min,模头孔数为6的条件下,经多次试验消减值稳定在153 cp左右,满足良种稻米对蒸煮米饭消减值小于300 cp的要求。

关键词: 食品加工技术, 板栗基营养米, 数值模型, 响应面法, 消减值

Abstract: Taking the setback value of the extruded nutritious rice rich in chestnut as the index, the effects of the extruder barrel temperature, the water content of material, the screw speed, and the hole number of mold head were investigated by single-factor experiments and analyzed by the response surface method. With the aid of software Design Expert 7.0.0, a mathematical model was derived to reflect the effects of the factors on the index and the effects of the interaction among factors on the index were analyzed. The results indicated that the optimal extrusion conditions were:the barrel temperature 74℃, the water content of material 30.66%, the screw speed 230 r/min, and the extrusion hole number 6. Under these working conditions the setback value of extruded nutritious rice rich in chestnut was stabilized around 153 cp, meeting the request that the setback value of improved variety of rice to cooked rice(less than 300 cp).

Key words: food processing technology, nutritious rice rich in chestnut, numerical model, response surface method, setback value

中图分类号: 

  • TS210.4
[1] 杨志斌,杨柳,徐向阳.板栗加工现状及剩余物利用前景[J].湖北林业科技,2007,143(1):57-59. Yang Zhi-bin, Yang Liu, Xu Xiang-yang. Prospect on utilization of current status and residual for castanea mollissima[J]. Hubei Forestry Science and Technology, 2007, 143(1): 57-59.

[2] 高荣海,阮树安,李冬生,等.栗子的营养药用价值及加工制品的研究进展[J].北方园艺,2008(12):184-186. Gao Rong-hai, Ruan Shu-an, Li Dong-sheng, et al. Research on nutritional and medicinal value and processing product of Chinese chestnut[J]. Northern Horticulture, 2008(12):184-186.

[3] 林金剑,朱克瑞.浅谈杂粮的营养保健作用[J].粮食与食品工业,2011(6):34-38. Lin Jin-jian,Zhu Ke-rui. Preliminary discussion on the nutrition and healthcare of coarse grain[J]. Cereal and Food Industry,2011(6):34-38.

[4] 谭斌,任保中.杂粮资源深加工技术研究开发现状与趋势[J].中国粮油学报,2006,21(3):229-234. Tan Bin, Ren Bao-zhong. Status and trends in research and development of utilization of coarse grain[J]. Journal of the Chinese Cereals and Oils Association, 2006, 21(3): 229-234.

[5] Sumathi A, Ushakumari S R, Malleshi N G. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods[J]. International Journal of Food Sciences and Nutrition, 2007,58(5): 350-362.

[6] Chakraborty P, Banerjee S. Optimization of extrusion process for production of expanded product from green gram and rice by response surface methodology[J]. Journal of Scientific & Industrial Research, 2009,68(2): 140-148.

[7] Majzoobi M, Farahnaky A. Comparison of the effects of extrusion cooking on some cereal starches[J]. International Journal of Food Engineering, 2010,6(3): 1-15.

[8] 隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005,38(4):657-663. Sui Jiong-ming, Li Xin, Yan Song, et al. Studies on the rice RVA profile characteristics and its correlation with the quality[J]. Scientia Agricultura Sinica, 2005, 38(4): 657-663.

[9] 谢新华,李晓方,肖昕,等.稻米淀粉黏滞性和质构性研究[J].中国粮油学报,2007,22(3):9-11. Xie Xin-hua, Li Xiao-fang, Xiao Xin, et al. Rice starch viscosity property and texture property[J]. Journal of the Chinese Cereals and Oils Association, 2007, 22(3): 9-11.

[10] Ramesh M, Ali S Z, Bhattacharya K R, et al. Structure of rice starch and its relation to cooked-rice texture[J]. Cardohydrate Polymers,1999,38:337-347.

[11] 朱满山,汤述翥,顾铭洪.RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展[J].中国农学通报,2005,21(8):59-64. Zhu Man-shan, Tang Shu-zhu, Gu Ming-hong. Progresses in the study on the assessing, genetic and breeding of the rice starch RVA profile in rice eating quality[J]. Chinese Agricultural Science Bulletin, 2005, 21(8): 59-64.

[12] American association of cereal chemist (AACC). Methods61-02 for RVA//Approved Methods of the AACC[M].9th ed. St. Paui, MN: AACC,1995.

[13] Gravois K A,Webb B D. Inheritance of long grain rice amylograph viscosity characteristica[J].Euphytica, 1997,97(1):25-29.
[1] 宫亚峰, 申杨凡, 谭国金, 韩春鹏, 何钰龙. 不同孔隙率下纤维土无侧限抗压强度[J]. 吉林大学学报(工学版), 2018, 48(3): 712-719.
[2] 万滢, 赵伟强, 封冉, 凌锦鹏, 宗长富, 郑宏宇. 车-液耦合动力学建模及液体响应成分对操纵性的影响[J]. 吉林大学学报(工学版), 2017, 47(2): 353-364.
[3] 徐梦蕾, 高宇, 刘静波, 熊晋锋, 赵颂宁, 黄延军. 基于抗氧化的大豆异黄酮对PC12细胞的神经保护作用[J]. 吉林大学学报(工学版), 2017, 47(1): 332-336.
[4] 周杰, 罗艳, 王珣, 王辉, 李洋, 陶亚平. 基于响应面的封头冲压成形工艺多目标优化[J]. 吉林大学学报(工学版), 2016, 46(1): 205-212.
[5] 张铁华, 姜楠, 刘迪茹, 郝锦峰, 毛春玲, 郭明若. 乳清蛋白基质脂肪替代物的制备及其在低脂液态奶中的应用效果[J]. 吉林大学学报(工学版), 2015, 45(3): 1024-1028.
[6] 袁媛, 张焕杰, 苗雨田, 吴思佳, 林松毅, 刘静波. 鲜切薯片油炸过程中丙烯酰胺形成的贡献率[J]. 吉林大学学报(工学版), 2014, 44(5): 1525-1530.
[7] 赵谋明, 龙肇, 赵强忠, 徐巨才. 蛋白质用量和比例对淡奶油理化性质的影响[J]. 吉林大学学报(工学版), 2014, 44(5): 1531-1536.
[8] 金声琅, 王莹, 殷涌光. 高压脉冲电场对淀粉和肌原纤维蛋白混合凝胶强度的影响[J]. 吉林大学学报(工学版), 2014, 44(2): 573-578.
[9] 徐艳阳, 蔡森森, 吴海成. 玉米热风与微波联合干燥特性[J]. 吉林大学学报(工学版), 2014, 44(2): 579-584.
[10] 张铁华, 李玺, 叶海青, 车宇飞, 田路, 于亚莉. 发酵林蛙油饮品的研制及工艺优化[J]. 吉林大学学报(工学版), 2013, 43(06): 1719-1724.
[11] 孟广伟, 李广博, 周振平, 周立明. 基于Fourier正交基神经网络响应面法的结构可靠性分析[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 135-138.
[12] 刘静波, 常皓, 王二雷, 宫新统, 姜轶群. 高效液相色谱法检测蛋黄卵磷脂中的磷脂酰胆碱[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 449-453.
[13] 刘静波, 陶旭, 姜玮, 丁龙, 王二雷. 利用二次回归正交旋转组合设计优化鸡蛋壳膜唾液酸提取工艺[J]. , 2012, 42(04): 1071-1076.
[14] 徐涛, 郝亮, 徐天爽, 左文杰, 郭桂凯, 程鹏. 轿车侧碰中车门抗撞性的快速优化 [J]. , 2012, (03): 677-682.
[15] 孙钟雷, 孙永海, 李宇, 刘晶晶. 基于仿齿压头的物料脆裂力学模型建立及验证[J]. 吉林大学学报(工学版), 2012, 42(02): 510-514.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
版权所有 © 《吉林大学学报(工学版)》编辑部
地址：长春市人民大街5988号　电话：+86-431-85095297　传真：+86-431-85094074　E-mail: xbgxb@jlu.edu.cn
本系统由北京玛格泰克科技发展有限公司设计开发