东方,王鑫,李冉,马苏蒙,司泽慧,徐春.营养米糊膨化工艺及配方优化[J].包装工程,2020,41(13):40-47.
DONG Fang,WANG Xin,LI Ran,MA Su-meng,SI Ze-hui,XU Chun.Optimization of Extrusion Process and Formulation of Nutritional Rice Paste[J].Packaging Engineering,2020,41(13):40-47. |
| 营养米糊膨化工艺及配方优化 |
| Optimization of Extrusion Process and Formulation of Nutritional Rice Paste |
| 投稿时间：2019-09-19 修订日期：2020-07-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.13.006 |
| 中文关键词: 营养米糊 Box-Behnken设计 挤压膨化工艺 正交设计 |
| 英文关键词: nutritional rice paste Box-Behnken design extrusion process orthogonal design |
| 基金项目:江苏省重大科技示范基金（BE2018678-3）；2018年江苏高校“青蓝工程”优秀青年骨干教师培养计划；江苏省大学生创新创业训练计划（201813104008Y）；江苏食品药品职业技术学院博士科研启动基金（3011600025） |
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| 中文摘要: |
| 目的 为了拓展具有健脾安神功能的食品加工贮藏新形式，研究营养米糊的膨化工艺及配方。 方法 以粳米、莲子、山药、茯苓为主料，在单因素考察的基础上，选取主料含水率、机筒温度、螺杆转速为影响因素，采用Box-Behnken设计优化主料挤压膨化工艺，确定主料挤压膨化的最优工艺。以优化工艺制备的主料为基础原料，利用正交设计优化龙眼粉、蔗糖、麦芽糊精添加量，通过感官评价确定最优配方。结果 最终确定了主料最佳工艺，主料含水率（质量分数）为14%，机筒温度为160 ℃，螺杆转速为160 r/min，综合得分为307.2，表明优化方案可行。得到了最佳米糊配方，在由粳米、莲子、山药、茯苓（质量比为4∶2∶2∶1）组成的100 g膨化主料中加入龙眼粉15 g、蔗糖10 g、麦芽糊精15 g。结论 优化的米糊膨化工艺和配方合理可行。 |
| 英文摘要: |
| The work aims to study the extrusion process and formulation of nutritional rice paste, so as to expand the new form of processing and storage of food with spleen strengthening and tranquilizing effect. With japonica rice, lotus seed, yam and poria cocos as main materials, water content of main materials, barrel temperature and screw speed were selected as influencing factors on the basis of single factor investigation. Box-Behnken design was used to optimize the extrusion process of main materials and determine the optimum extrusion process of main materials. With the main materials prepared by the optimum process as the basic materials, the orthogonal design was used to optimize the addition of longan powder, sucrose and maltodextrin. The optimum formulation was determined by sensory evaluation. Finally, the optimum process of the main materials was determined as follows: water content of main materials of 14%, barrel temperature of 160 ℃, screw speed of 160 r/min and comprehensive score of 307.2. The results showed that the optimization scheme was feasible. The optimum formulation of rice paste was: adding 15 g longan powder, 10 g sucrose and 15 g maltodextrin into the 100 g extruded main materials that was composed of japonica rice, lotus seed, yam and tuckahoe (mass ratio of 4∶2∶2∶1). The optimized process and formulation of rice paste were reasonable and feasible. |
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