發(fā)布時(shí)間：2018-04-02 19:54

  本文選題：玉米　切入點(diǎn)：混合　出處：《東北林業(yè)大學(xué)》2016年碩士論文

【摘要】：文章旨在研究實(shí)際生產(chǎn)中烘干玉米與濕玉米不同比例混合膨化對膨化玉米品質(zhì)的影響、制定以半馬齒型玉米為原料膨化產(chǎn)出的符合中等品質(zhì)膨化玉米的質(zhì)量標(biāo)準(zhǔn)及生產(chǎn)符合該質(zhì)量標(biāo)準(zhǔn)的膨化玉米所需不同水分的烘干玉米和濕玉米的比例關(guān)系,為膨化玉米加工過程中烘干玉米及濕玉米的不同比例調(diào)節(jié)提供數(shù)據(jù)支撐。研究結(jié)果表明：不同比例的烘干玉米與濕玉米在膨化生產(chǎn)中均對產(chǎn)品品質(zhì)有較大影響,其中水分、淀粉糊化度、粗蛋白含量及蛋白溶解度含量變化比較明顯�；旌嫌衩字�,濕玉米比例越大,產(chǎn)出膨化玉米的水分含量、容重、蛋白溶解度均越高；而其淀粉糊化度、粗蛋白含量均則降低。以半馬齒型玉米為例,規(guī)范中等膨化玉米指標(biāo),結(jié)果顯示水分應(yīng)控制在8.70%-9.59%,容重296.08g-322.66g/L,淀粉糊化度在90%以上,粗蛋白在8.17%以上,蛋白溶解度大于等于52.22%。根據(jù)該質(zhì)量標(biāo)準(zhǔn)篩選出的數(shù)據(jù)得出：烘干玉米總水分與濕玉米總水分呈顯著負(fù)相關(guān),產(chǎn)出膨化玉米總水分對濕玉米總水分影響作用不顯著。根據(jù)回歸系數(shù)建立生產(chǎn)模型并對模型進(jìn)行驗(yàn)證,在保證混合膨化玉米品質(zhì)的前提下最大化降低生產(chǎn)成本,對膨化玉米實(shí)際生產(chǎn)提供數(shù)據(jù)支持。
[Abstract]:The purpose of this paper is to study the effect of mixed expansion of dry corn and wet corn on the quality of extruded corn in actual production.The quality standard of medium quality extruded corn with semi-horseshoe type corn as raw material and the proportion of dry corn and wet corn with different moisture content needed to produce extruded corn that meet this quality standard were established.To provide data support for different proportion adjustment of dry corn and wet corn during processing of extruded corn.The results showed that dry corn and wet corn had great influence on the product quality in the process of extruding, and the water content, starch gelatinization degree, crude protein content and protein solubility content were obviously changed.In mixed maize, the higher the proportion of wet corn, the higher the water content, bulk density and protein solubility, but the lower the starch gelatinization degree and crude protein content.Taking semi-horses-toothed corn as an example, the results showed that the moisture content should be controlled at 8.70 ~ 9.59, the bulk density was 296.08g-322.66 g / L, the gelatinization degree of starch was over 90%, the crude protein was above 8.17%, and the solubility of protein was more than 52.22%.According to the data selected from the quality standard, it was concluded that the total moisture content of dried corn was negatively correlated with the total moisture content of wet corn, but the effect of total water content of output expanded corn on the total moisture content of wet corn was not significant.The production model was established according to the regression coefficient and the model was verified to maximize the production cost and provide data support for the actual production of extruded corn under the premise of ensuring the quality of mixed extruded corn.
【學(xué)位授予單位】：東北林業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2016
【分類號】：S816

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本文編號：1701870