Optimization Of The Formula And Process Parameters Of Extruded Shrimp With Twin - Screw

Penaeus vannamei has been popular with the public for its rich nutrition and delicious taste,but Penaeus vannamei is prone to corruption,not easy to store under room temperature and it is not easy to store.So at present,many scholars study the preservation of Penaeus vannamei, but it is less of the research on the deep processing and the extra processing of Penaeus vannamei.Extruded food has less nutritional loss and is easy to be digested and absorbed by human body, and it is convenient to store and improve the flavor and taste of food.Add Penaeus vannamei meat to expanded materials(corn flour, rice flour, wheat flour), it improved the nutritional value of puffed food,to meet the nutritional needs of the modern society, the majority of consumers leisure food.In this paper,comparing puffing properties of puffed food that by several bean valley and potato are extruded under the same condition,and research on the relationship of the composition of raw material composition and puffing property. And choosed mixed grain raw material and the best ratio is studied.At the same time compared the influence on the performance of extrusion puffed food that added the same proportion of soybean protein isolated, the meat of Penaeus vannamei and the powder of Penaeus vannamei, the relationship of protein content and the extrusion puffing performance,to determine added the proportion of Penaeus vannamei, concluded the recipe of puffingshrimp.Finally, through the single factor experiment and response surface analysis to find the optimum parameters of puffing shrimp, eventually got rich nutrition of puffing shrimp.The main research results and conclusions are as follows:1.The puffing performance of rice flour, corn flour, wheat starch is good, and it is suitable for raw materials for the extrusion food.Raw material component has close relationship with puffing properties,such as The protein content was negatively correlated with the degree of swelling, water absorption index, gelatinization degree and brittleness, and was positively correlated with the volume density and hardness. The total starch content was positively correlated with the degree of puffing and gelatinization degree, and was negatively correlated with the bulk density and hardness.2.First of all,the single factor experiment is used to determine the better proportion range of the rice flour, corn flour, wheat flour for puffing food, and then set up quadratic regression model by the Design Expert 8.0.6 software under the Simplex Lattice(Simplex formula Design) on the response surface analysis; Finally, predicted the best ratio of mixed grain powder by software.The study found that the quadratic multinomial regression equation of big rice flour, corn flour, and wheat flour is: 157.24+17.95+18.83+21.69+82.86+73.93+70.01=ABCBCACABCBAY; The model fitting degree good,test error is small.To relevant mathematical analysis of the regression model,found the main ingredient formula, it is 55% rice meal, 22%corn flour,23% wheat flour;A maximum response can be obtained under the condition of value,and predicted the value of ultimate sensory evaluation was 84.3.The puffing degrees of nutritional products that added a certain content of the Penaeus vannamei meat protein was higher than protein nutritional products that added the same content of soybean protein isolated, and Penaeus vannamei powder, and but is density, hardness is lower than the other two products.Eventually found that puffing effect of the puffed products of adding equivalent amount of fresh Penaeus vannamei better than the other two puffing food;Found that with the increase of protein content the expansion of products is reduced,the hardness increases in the experiment.Finally determine appropriate adding amount of Penaeus vannamei meat was 2%,the indicators included the expansion of products, bulk density and so on are ideal, and add the fresh Penaeus vannamei also improved the nutritional value of the products.4.Determined extrusion effects better data range of raw material moisture, screwspeed, extrusion temperature by single factor experiment,and then by central composite design principle of the process parameters were optimized by response surface analysis and got fitting sensory value regression model of the raw material moisture,screw speed,extrusion temperature of three factors on the extrusion product.Finally it is concluded that the quadratic multinomial regression model of extrusion process parameters :22210.14-1.39+2.89-5.52+0.15-0.53+2.41+1.22+990+7882= CBABCACABCBA..Y, The model fitting degree good,test error is small, Related mathematical analysis to the regression model, the corresponding optimal process parameters as follows: 16%moisture content, 260 r/min speed of screw rotation and 155℃ temperature extrusion,A maximum response can be obtained under the condition of value, predicted the ultimate sensory evaluation value is 87.13.