摘要
以3B、4B麸片、麸皮为主要原料进行挤压膨化试验,研究了挤压膨化处理对3B、4B麸片以及麸皮的膨化品质、膳食纤维、植酸、总酚、总抗氧化值以及氨基酸等指标所产生的影响。结果表明:在机筒Ⅲ区温度160℃、主机频率15 Hz、喂料频率10 Hz、物料水分含量22%的条件下膨化后的麸片膨化品质得到改善,膳食纤维、总酚、氨基酸等营养物质含量明显提高,植酸含量降低。表明挤压处理改善了麸片的基本品质及营养品质。
The present study was to investigate the influence of extrusion on the expanded and basic qualities of bran flakes using 3B and 4B bran flakes as raw material. The indicators including expansion qualities, dietary fiber content, phytic acid content, total phenols content, total antioxidation ability, amino acids content and others were examined. Results showed that under the conditions of extrusion temperature of 160 ℃ ,host frequency of 15Hz, feeding frequency of I0 Hz, moisture content of raw material of 22%, the expansion qualities of bran flakes were improved significantly; the contents of dietary fiber, total phenolics, amino acids and other nutrients were increased obviously; while the content of phytic acid was decreased after extrusion. It was concluded that the basic qualities and nutritional value of bran flakes were improved by extrusion processing.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2016年第6期28-33,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
国家现代农业(小麦)产业技术体系建设专项(CARS-03)
