摘要:
以糙米、玉米、糯米为主料，以胶陀螺为辅料，研制复合重组米，重在解决研制过程中的关键技术和工艺参数。本试验运用双螺杆挤出机，对混合的粉料，进行膨化挤压，经高温高压处理，谷物粉的物理性质发生极大的变化，谷物中的淀粉吸水膨胀，体积增大到百倍，形成黏稠的胶体溶液，这种胶体将谷物中的其他物质及辅料连接到一起，形成米粒。基本操作工艺为：物料粉碎、混匀、调制、挤压、干燥，根据以上试验操作，设定3个影响较大的因素，进行单因素试验，通过单因素试验研究挤压温度、水分含量、螺杆转速对重组米品质的影响。利用响应面对挤压工艺进行优化，根据Box-Behnken设计原理和单因素试验结果，使用辅助软件Design-Expert 8.0.6，进行随机试验。研究结果表明：在螺杆转速为180 r/min、挤压温度为100℃、水分含量为 27%时，对应的胶陀螺重组米品质的综合得分为76.72分，与模型预测的理论数值基本符合，说明试验所得数据具有真实性和可行性。由此工艺制得的成品具有米香及食用菌的浓香味，米饭结构紧密,饭粒完整性好、滑爽、有黏性、不粘牙，米饭稍有嚼劲，与天然米相比，重组米的耐咀嚼性及硬度低于天然米，但弹性及黏性要高于天然米。
Abstract:
The extruded rice was prepared by using brown rice,corn,glutinous rice and Bulgaria inguinans as raw materials in the present study.The key technology and process parameters in the development process were investigated.The basic operation process for extruded rice preparation was materials grinding,mixing and uniformity,modulation,extrusion,and drying.The mixed powder was extrusion puffed by double screw textruding and the physical property of grain powder had significant change after high temperature and high pressure treatment.The starch in the grain absorbed water and expanded to a hundredfold volume to form a viscous colloid which could connect other substance and accessory of grain to form a rice granule.The effect of extruded temperature,moisture content and screw speed on the quality of extruded rice was conducted through single factor experiments.The extrusion process was optimized by Box-Behnken Design Methodology and assisted by software Design-Expert 8.0.6.Results showed that under the conditions of screw speed 180 r/min,extrusion temperature 100℃ and moisture content 27%,the comprehensive score of the quality of Bulgaria inguinans Extruded Rice was 76.62,which was consistent with the predicted values.The prepared Bulgaria inguinans extruded rice products had aroma of rice and edible fungi,compact structure,good integrity,smooth,sticky and non-sticky teeth.Compared with natural rice,extruded rice had lower hardness and chewiness than that of natural rice,but the elasticity and viscosity was higher than that of natural rice.
百度学术
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