摘要
挤压机瞬时、高温、高压、高剪切的加工特点使其具有生化反应器的功能。对不同膨化条件下米糠的主要营养成分变化情况进行研究。结果表明,杂交稻和优质稻米糠均可作为米糠相关食品的优质原料。膨化温度升高有利于米糠中粗脂肪、可溶性膳食纤维、谷维素含量升高;膨化温度为190℃,感官指标较好,谷维素含量为0.301%,可溶性膳食纤维含量为3.22%。膨化米糠酸价稳定性均表现较好。挤压后的米糠主要营养成分均发生了有益的变化,更利于人体的消化吸收和利用。
Extrusion machine has the function of biochemical reactor because of the processing characteristics of instant, high temperature, high pressure and high shearing. The change of the main nutritional components of rice bran on different varieties were tested in the different extrusion conditions. The result showed that rice bran of the Hybrid rice and the high quality rice could be used as food raw material. The content of crude fat, soluble dietary fiber, （y）oryzanol increased in the rice bran with puffing temperature. When puffing temperature was 190℃, sensory index was better, （y）oryzanol content was 0.301%,soluble dietary fiber content was 3.22%. The stability of acid value was good in different extrusion conditions and frequency from acid value of the expanded rice bran. The nutritional component of the extruded rice bran was produced beneficial change of more conducive to the body＇s absorption and utilization.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期340-341,360,共3页
Science and Technology of Food Industry
基金
湖北省科技计划重大科技专项(ZDN0006)
