响应面法优化玉米人参米生产工艺
Food Science(2013)
Abstract
以玉米粉和人参粉为主要原料,采用2次挤出技术制备玉米人参米。在单因素试验基础上,以玉米人参米耐煮性为指标,采用三因素三水平响应面分析法优化最佳生产工艺。结果表明:各因素对玉米人参米耐煮性影响顺序依次为2次挤出温度>物料加水量>1次挤出温度;当1次挤出温度140℃、2次挤出温度105℃、物料加水量22.5%时,玉米人参米的耐煮性最好,达93.14%,且具有优良的质构特性。
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Key words
extrusion,ginseng-corn pellets,response surface methodology,cooking resistance
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