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投稿时间：2017-03-11
投稿时间：2017-03-11
中文摘要: 以玉米淀粉为原料，利用单螺杆挤出机进行挤出糊化，采用响应面优化玉米淀粉挤出法糊化工艺，对影响玉米淀粉糊化工艺的主要因素：挤出温度、水分添加量、挤出孔直径做出研究。结果表明：当挤出温度为114℃、水分添加量23%、挤出孔直径4 mm时，玉米淀粉糊化度为97.75%。方差分析结果表明，影响玉米淀粉挤出法糊化工艺的因素由强到弱为挤出温度＞挤出孔直径＞水分添加量。
Abstract:The corn starch as raw material was extruded by single-screw extruder.The gelatinization process of corn starch was optimized by response surface method.The main factors affecting the gelatinization of corn starch were extrusion temperature，volume，extrusion hole diameter to make a study.The results showed that the gelatinization degree of corn starch was 97.75%when the extrusion temperature was 114℃，the moisture content was 23%，and the diameter of extrusion hole was 4 mm.The results of analysis of variance showed that the factors influencing the gelatinization process of corn starch extrusion were extrusion temperature＞extrusion hole diameter＞moisture addition.
文章编号：201722022 中图分类号： 文献标志码：
基金项目:吉林农业科技学院食品科学重点学科培育项目（吉农院合字[2015]第X059号）；吉林农业科技学院青年基金资助项目（吉农院合字[2016]第Q27号）
| Author Name | Affiliation |
| LIU Jing-xue，ZHANG Chuan-jun*，LI Feng-lin，YANG Chuang，XIONG Xiao-qing | College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin 132101，Jilin，China |
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