以黑米为原料,在单因素试验的基础上,采用Design-Expert软件中的Box-Behnken中心组合设计,考察挤压膨化工艺条件对黑米糊化度的影响。结果表明:曲面回归方程拟合性好,黑米膨化的最佳工艺条件为物料粒度60目、物料含水量26%、螺杆转速350r/min、膨化温度170℃,在此工艺条件下黑米糊化度为85.62%。所建立的数学模型能较准确预测黑米糊化度。

Black kerneled rice was used as raw material,based on the single factor experiment and Box-Behnken principles,the Design-Expert software was applied in the optimization of the puffing process. The result showed that surface regression equation was fitted very well. The optimal conditions were as follows:material particles 60 mesh,material moisture 26%,screw rotational speed 350 r/min,temperature178℃. In these conditions,the gelatinization degree was 85.62%. The mathematical model established was able to predict the gelatinization degree accurately.