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作 者 ：张璇， 胡玲萍， 禹海文， 周君， 李晔， 张春丹， 朱文荣， 苏秀榕

期 刊 ：核农学报 2016年 30卷 2期 页码：304-312

关键词：浒苔；双螺杆挤压；玉米；面条；响应面；

Keywords:Enteromorpha prolifera, twin-screw extrusion, corn, noodles, response surface method,

摘 要 ：为研究用双螺杆挤压技术制作浒苔玉米面条的工艺流程,以浒苔、玉米为主要原料,用双螺杆挤压技术加工添加浒苔的玉米面条,研究套筒末端温度、浒苔添加量、螺杆转速对面条感官品质及蒸煮品质的影响。结果表明,制作面条的最佳工艺为套筒末端温度90.14℃,浒苔添加量15.53%,螺杆转速150.08r·min^-1;此条件下,干物质损失率和煮制吸水率的理论预测值分别为12.76%和112.69%。验证试验表明,干物质损失率和煮制吸水率分别为12.94%和112.56%,与响应面的预测值基本吻合。本研究为开发新型浒苔食品提供了依据。

Abstract:To study on the twin-screw extrusion process of Enteromorpha prolifera corn noodles, whose major ingredients are corn and E.prolifera. The study researched the effect on the sensory and cooking qualities of noodles under the different situations like temperature of sleeve, the addition of E.prolifera and the speed of screw. The results showed that the best technique conditions are as followed: the temperature of sleeve end was 90.14℃, the addition of E.prolifera was 15.53%, and the speed of screw was 150.08r·min^-1. Under this condition, the predicted degree of the loss rate of dry matter and the absorption of cooked water were 12.76% and 112.69%, and the validity value were 12.94% and 112.56%, which fitted the forecast value by RSM. This article provides a basis method for the development of new E.prolifera food.

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