燕麦麸膳食纤维挤出改性工艺
|
摘要
以燕麦麸皮为原料,利用双螺杆挤出法对燕麦麸皮进行改性处理,比较挤压前后可溶性膳食纤维的含量变化,采用单因素和正交试验优化挤出改性工艺参数。结果表明:对改性燕麦麸膳食纤维SDF含量影响因素大小依次为水分添加量>燕麦麸粉粒度>螺杆转速>挤出温度,双螺杆挤压法改性膳食纤维最佳工艺参数为水分添加量26%、挤出温度75℃、燕麦麸粉粒度140目、双螺杆转速24 Hz。在该最佳工艺条件下,改性燕麦麸膳食纤维中SDF可达8.8%,比原燕麦麸膳食纤维中SDF提高29.4%。
Oat bran was used as raw material, and the double-screw extrusion method was used to modify the oat bran. The content of soluble dietary fiber before and after extrusion was compared. Single factor and orthogonal tests were used to optimize the extrusion modification parameters. The results showed that the factors affecting the SDF content of the modified oat bran dietary fiber were moisture content>grain size of oat bran>screw speed>extrusion temperature, and the optimum technological parameter of modified dietary fiber by twin-screw extrusion method was moisture content of 26%, the extrusion temperature of 75 ℃, the particle size of oat bran of 140 meshes, and the twin screw speed of 24 Hz. Under this optimum process condition,the SDF in the modified oat bran dietary fiber was 8.8%, higher than that of the original oat bran, and the SDF increased by 29.4%.
Oat bran was used as raw material, and the double-screw extrusion method was used to modify the oat bran. The content of soluble dietary fiber before and after extrusion was compared. Single factor and orthogonal tests were used to optimize the extrusion modification parameters. The results showed that the factors affecting the SDF content of the modified oat bran dietary fiber were moisture content>grain size of oat bran>screw speed>extrusion temperature, and the optimum technological parameter of modified dietary fiber by twin-screw extrusion method was moisture content of 26%, the extrusion temperature of 75 ℃, the particle size of oat bran of 140 meshes, and the twin screw speed of 24 Hz. Under this optimum process condition,the SDF in the modified oat bran dietary fiber was 8.8%, higher than that of the original oat bran, and the SDF increased by 29.4%.
引文
[1]汪海波,谢笔钧,刘大川.燕麦中抗氧化成分的初步研究[J].食品科学,2003,24(7):62-67.
[2]申瑞玲,程珊珊.燕麦β-葡聚糖生理功能研究进展[J].食品与机械,2007,23(6):126-129.
[3]扈晓杰,韩冬,李铎.膳食纤维的定义、分析方法和摄入现状[J].中国食品学报,2011,11(3):133-137.
[4]马涛,张良晨.米糠饼粕膳食纤维理化性质的研究[J].食品工业科技,2010,31(7):105-106,109.
[5]赵素斌,张晓平,任清.3种方法提取燕麦麸蛋白及其产物的比较[J].食品科学,2010,31(14):71-79.
[6]杜冰,黄守耀,姜龙波,等.双螺杆挤压对绿豆皮中膳食纤维的改性研究[J].食品工业科技,2012,33(10):170-173,176.
[7]杨涛,辛建美,徐青,等.双螺杆挤压技术在食品工业中的研究应用现状[J].食品与生物技术学报,2009,28(6):733-740.
[8]刘婷婷,张传智,浦静舒,等.双螺杆挤出工艺对米糠可溶性膳食纤维含量的影响[J].食品科学,2011,32(24):41-45.
[2]申瑞玲,程珊珊.燕麦β-葡聚糖生理功能研究进展[J].食品与机械,2007,23(6):126-129.
[3]扈晓杰,韩冬,李铎.膳食纤维的定义、分析方法和摄入现状[J].中国食品学报,2011,11(3):133-137.
[4]马涛,张良晨.米糠饼粕膳食纤维理化性质的研究[J].食品工业科技,2010,31(7):105-106,109.
[5]赵素斌,张晓平,任清.3种方法提取燕麦麸蛋白及其产物的比较[J].食品科学,2010,31(14):71-79.
[6]杜冰,黄守耀,姜龙波,等.双螺杆挤压对绿豆皮中膳食纤维的改性研究[J].食品工业科技,2012,33(10):170-173,176.
[7]杨涛,辛建美,徐青,等.双螺杆挤压技术在食品工业中的研究应用现状[J].食品与生物技术学报,2009,28(6):733-740.
[8]刘婷婷,张传智,浦静舒,等.双螺杆挤出工艺对米糠可溶性膳食纤维含量的影响[J].食品科学,2011,32(24):41-45.