摘要
挤压膨化可降低糙米植酸含量,提高糙米的营养价值。以糙米为原料,通过单因素和响应面试验,研究挤压工艺参数对植酸含量的影响。在单因素试验的基础上选取糙米粉碎粒度、含水量、温度、螺杆转速为响应因素,以挤压后植酸含量为响应值,对挤压工艺参数进行响应面分析优化。试验结果表明,最佳挤压工艺参数为:粒度50目,含水量19.80%,温度126℃,主机转速120r/min,最佳挤压工艺参数下糙米植酸质量分数为0.573%。
Extrusion expanding could reduce the phytic acid content in brown rice to improve the nutritional value of brown rice. On the basis of single factor experiment,the effects of brown rice grinding particle size,water content, temperature and screw speed on the phytic acid content after extrusion were explored by response surface methodology. The optimal extrusion conditions were determined as that： brown rice granular size of 50 mesh; water content of 19. 80%, temperature of 126℃, revolving speed of 120 r/min. Under the conditions,the phytic acid content was 0. 573%.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第5期1-4,共4页
Cereal & Feed Industry
基金
河南工业大学博士科学基金资助项目
关键词
植酸
挤压
糙米
响应面分析
phytic acid
extrusion~ brown rice ~ response surface methodology
