The process optimization of millet instant porridge production with twin-screw extruder
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摘要:目的
以小米粉为主要原料复配脱脂大豆粉，用双螺杆挤压法开发升糖指数较低的方便粥，并优化其加工工艺。
方法根据FAO/WHO标准模式确定脱脂大豆粉复配比例。在单因素试验基础上运用Box-Behnken Design(BBD)方法设计优化试验，研究挤压温度、螺杆转速、物料水分含量和烤炉温度对方便粥品质的影响，最终确定最优加工工艺条件。
结果脱脂大豆粉添加量(w)为30%时，小米粉与其互补后必需氨基酸评分均大于1，符合FAO/WHO标准模式。最佳加工工艺条件为：挤压温度145 ℃，螺杆转速220 r/min，水分含量35%(w)。以优化出的工艺条件进行试验，获得糊化度较高(86.72%)、升糖指数较低(63.21)、复水率较高(305%)并且感官评分较高(93分)的小米方便粥产品。
结论工艺条件对方便粥的理化性质和食用品质影响显著，其变化规律可为其他相关产品的开发提供理论依据。
Abstract:ObjectiveTo develop a kind of instant porridge with a lower glycemic index by the twin-screw extrusion processing using millet flour as the main raw material to mix with defatted soybean flour, and optimize the processing technology.
MethodThe mix ratio of defatted soybean flour was determined according to the FAO/WHO standard model. Based on the single-factor test, the Box-Behnken Design (BBD) method was used to design and optimize the experiment. The effects of extrusion temperature, screw speed, material moisture content, and oven temperature on the quality of instant porridge were studied to finally determine the optimal processing technology condition.
ResultWhen the addition amount of defatted soybean flour was 30% (w), the essential amino acid scores were all greater than one after complementing with millet flour, which complied with the FAO/WHO standard mode. The optimal processing conditions were the extrusion temperature of 145 ℃, the screw speed of 220 r/min and the material moisture content of 35%. Under the optimized conditions, the product with higher gelatinization (86.72%), lower glycemic index (63.21), high rehydration rate (305%) and high sensory score (93 points) was obtained.
ConclusionThe process conditions have significant effects on the physicochemical property and eating quality of instant porridge, and their change law provides a theoretical basis for the development of other related products.
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Keywords:
- millet /
- instant porridge /
- extrusion processing /
- process optimization /
- glycemic index
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图 2 挤压温度对小米方便粥品质的影响
相同指标柱子上方的不同小写字母表示差异显著(P<0.05，Duncan’s法)
Figure 2. Effects of extrusion temperature on quality characteristics of millet instant porridge
Different lowercase letters above the same indicator columns indicated significant differences (P<0.05, Duncan’s test)
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图 3 螺杆转速对小米方便粥品质的影响
相同指标柱子上方的不同小写字母表示差异显著(P<0.05，Duncan’s法)
Figure 3. Effects of screw speed on quality characteristics of millet instant porridge
Different lowercase letters on the same indicator columns indicated significant differences (P<0.05, Duncan’s test)
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图 4 物料含水量对小米方便粥品质的影响
相同指标柱子上方的不同小写字母表示差异显著(P<0.05，Duncan’s法)
Figure 4. Effects of moisture content of material on quality characteristics of millet instant porridge
Different lowercase letters on the same indicator columns indicated significant differences (P<0.05, Duncan’s test)
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图 5 焙烤温度对小米方便粥品质的影响
相同指标柱子上方的不同小写字母表示差异显著(P<0.05，Duncan’s法)
Figure 5. Effect of baking temperature on quality characteristics of millet instant porridge
Different lowercase letters on the same indicator columns indicated significant differences (P<0.05, Duncan’s test)
表 1 试验因素水平表
Table 1 Factor levels of the test
水平
Level挤压温度/℃
Extrusion
temperature
(A)螺杆转速/
(r·min−1)
Screw speed
(B)w(水) /%
Moisture
content
(C)−1 120 180 30 0 140 200 33 1 160 220 36 
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表 2 小米方便粥原料的必需氨基酸评分
Table 2 The scores of essential amino acids in raw materials of millet instant porridge
原料
Raw material异亮氨酸 Ile 甲硫氨酸 Met 苯丙氨酸 Phe 色氨酸Try 苏氨酸Thr 亮氨酸Lue 赖氨酸Lys 缬氨酸Val 小米 Millet 1.22 1.25 1.86 2.32 1.31 2.66 0.42 1.46 小米−大豆(w=10%) Millet-defatted soybean flour 1.28 1.19 1.81 2.11 1.34 2.42 0.63 1.41 小米−大豆(w=20%) Millet-defatted soybean flour 1.33 1.11 1.74 2.04 1.36 2.28 0.91 1.39 小米−大豆(w=30%) Millet-defatted soybean flour 1.37 1.05 1.63 1.97 1.40 2.13 1.16 1.36
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表 3 方便粥加工工艺三因素三水平的响应面分析结果
Table 3 Response surface analysis results of three factors and three levels of instant porridge processing technology
序号
No.挤压温度/℃
Extrusion
temperature螺杆转速/(r·min−1)
Screw
speedw(水)/%
Moisture
content糊化度/%
Degree of
gelatinization升糖指数
Glycemic
index复水率/%
Rehydration
rate感官评分
Sensory
score1 160 200 36 92.15 77.54 328 87 2 140 200 33 88.06 80.97 332 91 3 140 220 36 91.41 56.88 316 94 4 120 220 33 84.67 60.02 334 89 5 140 200 33 85.31 81.27 328 93 6 120 200 30 85.56 72.25 326 86 7 140 200 33 85.36 81.24 333 90 8 120 200 36 86.25 70.56 315 88 9 160 180 33 85.24 74.23 325 87 10 120 180 33 83.06 64.31 320 87 11 140 180 30 87.62 67.58 321 90 12 140 200 33 85.29 80.52 327 91 13 140 200 33 85.27 80.97 332 92 14 140 220 30 85.47 77.12 329 90 15 160 200 30 84.22 80.62 327 80 16 160 220 33 84.06 66.31 331 87 17 140 180 36 91.52 66.12 316 95
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表 4 单指标回归方程及分析结果
Table 4 Regression equation of single index and analysis result
指标
Indicator模型方程1)
Model equationF P 失拟项 Lack of fit R2 F P 糊化度(Y1)
Degree of gelatinizationY1=85.86+0.77A−0.23B+2.31C−0.7AB+
1.81AC+0.51BC−1.78A2+0.18B2+3.97C210.55 0.002 6 0.49 0.710 5 0.934 1 升糖指数(Y2)
Glycemic indexY2=80.99+3.95A−1.36B−3.43C−0.91AB−
0.35AC−4.45BC−3.10A2−11.67B2−2.65C212.50 0.001 6 232.05 0.065 2 0.940 3 复水率(Y3)
Rehydration rateY3=345.60+0.5A−3.50B−5.00C−2.00AB−
2.00BC−8.80A2−9.30B2−15.80C241.18 <0.000 1 1.55 0.332 4 0.983 8 感官评分(Y4)
Sensory scoreY4=91.40−1.13A+0.13B+2.25C−0.50AB−
0.25BC−5.54A2+1.55B2−0.70C215.93 0.000 7 1.09 0.449 5 0.953 5 1)A：挤压温度/℃；B：螺杆转速/(r·min−1)；C：w(水)/%
1)A: Extrusion temperature; B: Screw speed; C: Moisture content
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