马铃薯挤压米工艺参数优化
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摘要
为提高马铃薯挤压米品质,以碎米为主要原料,添加马铃薯全粉,在单因素试验基础上,选取螺杆转速、机筒温度、水分含量3个因素,以米汤固形物、质构品质、感官评分、吸水指数和水溶性指数等为考察目标,进行正交试验设计。利用极差分析,得到最佳工艺参数为:螺杆转速140 r/min,机筒温度115℃、水分含量29%。该条件下,马铃薯挤压米口感醇香,有马铃薯独特的香味。
In order to improve the quality of potato extruded rice,chopped rice was used as the main raw material and potato powder was added. Single factor experiments were conducted to preliminarily explore three parameters including screw speed,extrusion barrel temperature and water content.Orthogonal experiment was used to establish the optimum process conditions based on solid substance of rice soup,comprehensive consideration of texture,sensory score,water absorption index and water solubility index.The optimum process parameters based on range analysis were 140 r/min,115 ℃ and 29 % for screw speed,extrusion barrel temperature and water content,respectively. The potato extruded rice tasted mellow with a unique aroma of the potato under these conditions.
In order to improve the quality of potato extruded rice,chopped rice was used as the main raw material and potato powder was added. Single factor experiments were conducted to preliminarily explore three parameters including screw speed,extrusion barrel temperature and water content.Orthogonal experiment was used to establish the optimum process conditions based on solid substance of rice soup,comprehensive consideration of texture,sensory score,water absorption index and water solubility index.The optimum process parameters based on range analysis were 140 r/min,115 ℃ and 29 % for screw speed,extrusion barrel temperature and water content,respectively. The potato extruded rice tasted mellow with a unique aroma of the potato under these conditions.
引文
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[2]李超楠,鹿保鑫,冯玉超,等.超声波辅助提取碎米蛋白及其功能特性研究[J].食品研究与开发,2017,38(15):58-63
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[21]林雅丽,张晖,王立,等.挤压生产糙米重组米的研究[J].食品工业科技,2016,37(7):193-198
[22]魏再鸿,周洋,王丹晖,等.双螺杆挤压机参数对挤压工程米吸水指数的影响[J].食品科学,2013,34(12):99-103
[23]龙杰,尚微微,吴凤凤,等.纤维素酶处理对发芽糙米复配方便米饭食用品质的影响[J].粮食与食品工业,2018,25(1):32-37,40
[24]SUN Y C,DA H J,RYU G H.Effect of extrusion process variable on physicochemical properties of extruded rice snack with mealworm[J].Korean Journal of Food Science and Technology,2017,49(4):444-452
[25]刘春景,肖志刚,解铁民,等.低蛋白重组米关键制备技术及功能性评价[J].粮食与油脂,2017,30(4):33-37
[26]王庆,张光,杨春华,等.挤压膨化对大米粉糊化度及蛋白质体外消化率的影响[J].食品工业科技,2017,38(7):230-234
[27]韩璐,卢小卓,朱力杰,等.膨化方式对发芽糙米主要生理活性物质的影响[J].食品工业科技,2018,39(5):18-22,29
[28]庄海宁.双螺杆挤压机生产人造米及挤压系统模型的研究[D].无锡:江南大学,2011:49
[29]陈旭.复配速食米加工工艺及调脂保肝作用研究[D].福州:福建农林大学,2017:17-19
[30]NODA T,TSUDA S,MORI M,et al.Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method[J].Food Chemistry,2006,95(4):632-637
[31]樊月,胡宏海,吴广臣,等.不同原料复配对双螺杆挤压马铃薯年糕品质的影响[J].现代食品科技,2017,33(8):188-194,140
[32]WANG N,WARKENTIN T D,VANDENBERG B,et al.Physicochemical properties of starches from various pea and lentil varieties,and characteristics of their noodles prepared by high temperature extrusion[J].Food Research International,2014,55:119-127
[2]李超楠,鹿保鑫,冯玉超,等.超声波辅助提取碎米蛋白及其功能特性研究[J].食品研究与开发,2017,38(15):58-63
[3]李楠楠,赵思明,张宾佳,等.稻米副产物的综合利用[J].中国粮油学报,2017,32(9):188-192
[4]LAPLAZE L,SPARVOLI F,MASMOUDI K,et al.Editorial:Harvesting plant and microbial biodiversity for sustainably enhanced food security[J].Frontiers in Plant Science,2018,9(9):42
[5]TAO J,LI Y O.Edible insects as a means to address global malnutrition and food insecurity issues[J].Food Quality and Safety,2018,2(1):17-26
[6]张馨文,董海洲,刘传富,等.马铃薯氧化淀粉对面团特性及馒头品质的影响[J].中国粮油学报,2014,29(10):6-10
[7]王丽,李淑荣,句荣辉,等.马铃薯全粉制备条件对面条品质特性的影响研究[J].食品研究与开发,2018,39(9):51-56
[8]吕都,刘永翔,董楠,等.马铃薯米粉加工条件对其品质影响的研究[J].食品研究与开发,2017,38(22):76-80
[9]JEMZIYA M B F,MAHENDRAN T.Physical quality characters of cookies produced from composite blends of wheat and sweet potato flour[J].Ruhuna Journal of Science,2017,8(1):12-23
[10]AWUNI V,ALHASSAN M W,AMAGLOH F K.Orange‐fleshed sweet potato(Ipomoea batatas)composite bread as a significant source of dietary vitamin A[J].Food Science and Nutrition,2018,6(1):174-179
[11]张娟,李琴,贾志玲.马铃薯酥皮月饼的工艺[J].食品研究与开发,2014,35(14):58-61
[12]蔡乔宇,陈轩,周梦舟,等.双螺杆挤压法制备马铃薯方便米饭的研究[J].粮食与饲料工业,2018(6):15-22
[13]曾希珂,章丽琳,张喻.马铃薯挤压重组米品质改良剂配方优化[J].激光生物学报,2018,27(1):75-80
[14]黄晰雯.储藏条件对优质籼稻品质变化影响的研究[D].武汉:武汉轻工大学,2015:11
[15]王会然,李宗军.响应面试验优化挤压米生产工艺[J].食品科学,2013,34(8):113-117
[16]熊小青,吴西,刘思佳,等.响应面优化五谷人参营养米工艺及其物性研究[J].食品研究与开发,2017,38(14):86-91
[17]RANJBAR S,BASIRI A,ELHAMIRAD A H,et al.Effect of hydrocolloids on physicochemical,sensory and textural properties of reconstructed rice grain by extrusion cooking technology[J].Journal of Food Measurement and Characterization,2018,12(3):1622-1632
[18]曹晶,赵建伟,田耀旗,等.挤压工艺对保鲜方便米饭品质的影响[J].食品与生物技术学报,2014,33(4):381-386
[19]郑志,王丽娟,杨雪飞,等.膨化营养杂粮粉的挤压制备工艺研究[J].食品科学,2012,33(18):118-122
[20]管弋铦.超高压结合热处理对大米粉理化特性及蛋白质的影响[D].绵阳:西南科技大学,2017:15-17
[21]林雅丽,张晖,王立,等.挤压生产糙米重组米的研究[J].食品工业科技,2016,37(7):193-198
[22]魏再鸿,周洋,王丹晖,等.双螺杆挤压机参数对挤压工程米吸水指数的影响[J].食品科学,2013,34(12):99-103
[23]龙杰,尚微微,吴凤凤,等.纤维素酶处理对发芽糙米复配方便米饭食用品质的影响[J].粮食与食品工业,2018,25(1):32-37,40
[24]SUN Y C,DA H J,RYU G H.Effect of extrusion process variable on physicochemical properties of extruded rice snack with mealworm[J].Korean Journal of Food Science and Technology,2017,49(4):444-452
[25]刘春景,肖志刚,解铁民,等.低蛋白重组米关键制备技术及功能性评价[J].粮食与油脂,2017,30(4):33-37
[26]王庆,张光,杨春华,等.挤压膨化对大米粉糊化度及蛋白质体外消化率的影响[J].食品工业科技,2017,38(7):230-234
[27]韩璐,卢小卓,朱力杰,等.膨化方式对发芽糙米主要生理活性物质的影响[J].食品工业科技,2018,39(5):18-22,29
[28]庄海宁.双螺杆挤压机生产人造米及挤压系统模型的研究[D].无锡:江南大学,2011:49
[29]陈旭.复配速食米加工工艺及调脂保肝作用研究[D].福州:福建农林大学,2017:17-19
[30]NODA T,TSUDA S,MORI M,et al.Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method[J].Food Chemistry,2006,95(4):632-637
[31]樊月,胡宏海,吴广臣,等.不同原料复配对双螺杆挤压马铃薯年糕品质的影响[J].现代食品科技,2017,33(8):188-194,140
[32]WANG N,WARKENTIN T D,VANDENBERG B,et al.Physicochemical properties of starches from various pea and lentil varieties,and characteristics of their noodles prepared by high temperature extrusion[J].Food Research International,2014,55:119-127