模拟和优化挤出玉米产品的强化
Jelena Filipović1, Ivica Djalovic2, Milenko Košutić1
1Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|January 28, 2026
概括
用米粉加强玉米翻转可以提高营养质量. 在以玉米为基础的挤压翻转中,最优的结果是使用20%的诺亚面粉以每分钟650转处理,平衡营养和质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 挤出加工 挤出加工
背景情况:
- 基于玉米的挤压零食通常缺乏完整的营养成分.
- 麦粉是一种营养丰富的成分,具有食品强化潜力.
- 优化挤出加工是保持炼期间零食质量的关键.
研究的目的:
- 为了模拟和优化使用米面粉对玉米基挤压翻转的强化.
- 提高挤出小吃的营养,功能和感官质量.
- 在挤出过程中保持理想的技术性能.
主要方法:
- 将玉米面粉部分替换为米面粉 (0-30%).
- 双螺丝挤出加工在不同的螺丝转速 (350,500,650rpm).
- 综合性质量分析 (物理,化学,营养,感觉) 和响应表面方法 (RSM) 与Z分数优化.
主要成果:
- 麦强化对物理,化学,营养和感官属性产生了重大影响.
- 配方中含有20-30%的花粉,以每分钟500-650转的速度加工,产生平衡的产品.
- 确定了最佳条件:20%的麦粉以每分钟650转的速度挤压,以提高营养和保存质量.
结论:
- 奎诺亚面粉是玉米制挤出零食的有效强化剂.
- 挤出参数显著影响强化产品的质量.
- 该研究提供了生产营养增强和感官可接受的挤出零食的最佳条件.
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