摘要
以玉米粉为主要原料,采用双螺杆挤出机对玉米粉进行挤出改性,以玉米粉糊化度为参考值,应用单因素和响应面法优化挤出改性工艺。结果表明:在挤出温度165℃、螺杆转速20 Hz、玉米粉粒度140μm、水分添加量24.4%时,玉米粉糊化度为97.95%。方差分析结果表明:影响玉米粉糊化度因素由强到弱为玉米粉粒度>水分添加量>挤出温度>螺杆转速。
With corn as raw material, and the corn flour was extruded and modified by twin-screw extruder. With the gelatinization degree of corn flour as the reference value, the single factor and response surface method were applied to optimized the extrusion modification process. The results showed that the gelatinization degree of corn flour was 97.95 % when the extrusion temperature was 165 ℃, the screw speed was 20 Hz, corn flour particle size was 140 μm, and the water addition amount was 24.4 %. The results of variance analysis showed that the factors affecting the gelatinization process of corn flour were corn flour particle > water addition amount > extrusion temperature > screw speed.
作者
王晓娟
王迪迪
李振彪
WANG Xiao-juan;WANG Di-di;LI Zhen-biao(College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541006,Guangxi,China)
出处
《粮食与油脂》
北大核心
2020年第10期31-34,共4页
Cereals & Oils
基金
河广西自然科学基金青年基金项目(2016GXNSFBA380216)。
关键词
玉米粉
糊化度
响应面
corn flour
gelatinization degree
response surface
