线性插值优化多指标芦荟-玉米粉挤压膨化工艺

摘要

Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried,crushed and mixed with maize flour, and then were extruded to make aloe-maize health food.Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products.Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃%针对芦荟加工过程副产物利用率较低的问题,提出将芦荟叶皮干燥制粉后,加入玉米粉中进行挤压膨化试验,制备芦荟-玉米功能膨化食品.采用单因素及五因素四水平正交试验方法,研究了芦荟添加量、物料含水率、螺杆转速、喂料速度以及膨化温度等工艺参数对膨化产品品质的影响规律;采用线性插值法对芦荟-玉米粉挤压膨化产品指标进行综合评价,得出添加芦荟超微粉体后的混合物料挤压膨化最优工艺参数为:喂料速度30 r/min,螺杆转速115 r/min,水分含量14%,芦荟含量4%,膨化温度150 ℃.