摘要
为提高米糠资源的综合利用率,以新鲜的全脂米糠为原料,制备米糠营养速溶粉。以米糠粉得率为指标,采用挤压和酶水解方法联用,通过响应曲面分析法对α-淀粉酶水解全脂米糠的工艺条件进行优化。结果表明,最优挤压参数为:挤压温度140℃,螺杆转速160r/min,物料含水量22%,模头孔数4。在该基础上,酶解温度为54.25℃,酶用量1333.57U/g,酶解时间120.27min,pH 6.59时,米糠速溶粉得率达到56.40%,与未经挤压膨化的米糠速溶粉相比较,得率得到了很大的改善。
In order to improve the comprehensive utilization of rice bran, The fresh Full-fat rice bran was used as the raw material to prepare rice bran nutrient instant powder. According to the yield of rice bran instant powder as an index, combining with the method of extrusion and enzymatic hydrolysis, on the basis of single factor or thogonal experiment to determine the optimal extrusion parameters, afterwards by means of the response surface methodology, m-amylase hydrolysis process conditions were optimized. The results showed that the best extrusion parameters were as followed： extrusion tem- perature is 140 ℃, screw speed 160 r/min, material moisture con- tent 22% and the number of die head holes 4. Based on this, the yield of rice bran nutrient instant powder can reach 56.40% with the enzymatic temperature 54. 25℃, the amount of enzyme 1 333.57 U/g, enzymatic hydrolysis time 120.27 rain and pH 6.59. While comparing with the instant powder of unused extrusion, the yield of rice bran instant powder has been greatly improved.
出处
《食品与机械》
CSCD
北大核心
2014年第5期247-252,共6页
Food and Machinery
基金
"十二五"农村领域国家科技支撑计划课题(编号:2012BAD34B02)
黑龙江省教育厅科学技术研究重点项目(编号:12511z006)
关键词
米糠速溶粉
挤压
酶解
rice bran nutrient instant powder
extrusion
enzymatic
