摘要
以麦麸为原料,碱为催化剂,对加碱挤压膨化改性麦麸膳食纤维工艺条件及对其主要成分影响进行研究。结果表明:影响加碱挤压改性麦麸膳食纤维的主要因素是碱液浓度,其次是膨化温度和物料含水量,转速影响最小;最佳工艺条件是:NaOH为催化剂、物料粒度60目、物料含水量32.5%、碱液浓度(以物料含水量计算)4.5%、膨化温度115℃和转速250r/min;在该工艺条件下加碱挤压膨化与未加碱挤压膨化相比,脂肪、蛋白质含量几乎没有发生变化,淀粉、IDF、植酸含量分别下降18.34%、39.76%、72.87%,SDF提高96.72%。
The wheat bran was used as raw material and alkali was the catalyst in the study. The processing conditions of extrusion modified wheat bran and it＇s impacts on wheat bran main components was studied. The results indicated that the main influence factor on extrusion modified wheat bran was the alkali concentration, then the extrusion temperature and material moisture, the least one was the rotate speed. The optimum processing conditions were： sodium hydroxide as the catalyst, particle size 60 mesh, 32.5% moisture, 4.5% （calculated by moisture content of materials） of alkali concentration, temperature 115℃ and rotating speed 250r/min. Compared with no alkali one, the contents of fats and proteins were almost no change. However, the starch, IDF and phytic acid content decreased by 18.34% , 39.76% , 72.87% respectively. The SDF increased by 96.72%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第3期89-92,97,共5页
Food and Fermentation Industries
关键词
麦麸
加碱
挤压膨化
改性
wheat bran, adding alkali, extrusion, modified
