大麦糟膳食纤维的提取、性质及其在馒头中的应用
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摘要
本论文以大麦精生产的副产物大麦糟为主要原料,研究了大麦糟膳食纤维的提取方法,并对其理化性质进行了研究,比较了它们相对于同类物质的优势,最后研究了大麦糟膳食纤维对面粉粉质的影响及在馒头制作中的应用,旨在为大麦糟膳食纤维的进一步开发利用提供研究依据。研究结果如下:
1、对碱法和酶法提取大麦糟膳食纤维进行了比较,研究表明碱法提取大麦糟膳食纤维与酶法相比有着成本低,得率高的优点,故本研究选择碱法提取大麦糟膳食纤维。
2、碱水解是大麦糟膳食纤维提取的关键步骤,本研究采取Box-Benhnken的中心组合实验设计方法,对碱法提取大麦糟膳食纤维工艺条件进行了优化,建立了包括NaOH浓度,提取温度,反应时间和液固比的4因素回归模型。结果表明,大麦糟SDF(可溶性膳食纤维)的最佳提取工艺参数为:NaOH浓度为1.10%,提取温度为72℃,反应时间为75 min,液固比为20:1,在该条件下大麦糟SDF提取率达19.28%(原料中SDF含量为21.21%)。
3、研究了大麦糟IDF(不可溶性膳食纤维)的脱色方法,将5 mL NaClO与15 mL H_2O_2复合使用时,对IDF的脱色效果十分显著,产品在数小时内即可达到理想的脱色效果,且复合脱色剂用量较低,试验还显示,NaClO与H_2O_2的复合脱色制剂可以重复多次使用,这样既降低了生产成本,适用于工业化生产,又减少了工业废水的排放,起到了很好的环保效果。
4、对大麦糟SDF和IDF的部分理化性质进行了研究,实验制得的大麦糟SDF中β-葡聚糖含量为187.86 mg/g,具有较好的溶解性,且其溶解度与温度成正比,其溶液黏度也要略高于其他同类产品。实验制得的大麦糟IDF的膨胀率为6.25 mL/g,持水力为6.66 g/g,吸油性为3.63 g/g,与其它同类产品相比,大麦糟IDF在膨胀率,持水力和吸油性方面,均具有一定的优势。
5、研究了大麦糟SDF和IDF对低筋粉、中筋粉、高筋粉的粉质参数的影响,研究表明,将大麦糟膳食纤维添加于低筋粉与高筋粉中时,其粉质参数的变化是不利于相关产品的制作的,而将大麦糟膳食纤维添加于中筋面粉中,由其粉质参数的变化可以看出,大麦糟膳食纤维的添加不会对馒头,面条等产品的品质产生明显的不良影响,相反,膳食纤维的添加一方面可以改善面团的部分品质,另一方面也赋予了产品一定的生理特性。
6、研究了大麦糟膳食纤维在馒头制作中的应用,向馒头粉中添加大麦糟SDF时,通过对馒头的感官和质构进行综合分析说明向馒头粉中添加3%的大麦糟SDF可改善产品的品质。向馒头粉中添加大麦糟IDF时,通过对馒头的感官和质构进行综合分析说明向馒头粉中添加小于4%的大麦糟IDF时,对馒头的品质略有影响,但其健康价值却大大得到了提高。而按照不同的比例向馒头粉中添加大麦糟SDF和IDF时,通过对馒头的感官和质构进行综合分析说明当SDF与IDF的添加比为1:2时,对馒头的感官品质及质构有很明显的优化作用,此条件下做出的馒头既有优异的感官品质,又由于添加了大麦糟膳食纤维而具备了一定的生理健康价值。
Focus has been put on the study of the preparation and properties of barley spent grains and its advantages.Research results on its impacts on the quality of flour and its application in steamed bread could provide useful information for future adaptation.
Two preparation methods were compared , enzymic methods and alkali methods.Results suggested that alkali methods has higher production rate and lower cost,therefore,enzymic methods was selected in this study.
Basic hydrolysis was the essential step for barley spent grain preparation.Experiment design was adapted from the method developed by the Box-Benhnken group.Regression model was developed with four variables,NaOH concentration, extraction temperature, reaction time and solid-liquid ratio.Results showed that NaOH concentration of 1.1%,extraction temperature of 72,reaction time of 75 min and solid-liquid ratio of 1:20 being the best condition for barley spent grain SDF preparation.Under such condition, productivity of barley spent grain SDF reached 19.28% (raw material SDF content: 21.21%).
Methods for decoloring barley spent grain IDF were also studied.Expectation could be accomplished within few hours and minimum usage of decolor agent by combining 5mL NaClO and 15 mL H_2O_2.Furthermore,the combination of NaClO and H_2O_2 could be used repeatedly which favored industrialization and environment protection.
The experiment product barley spent grain SDF contained 187.86mg/gβ-glucose . Experiment showed good solubility which increased with increasing temperature.Compared with similar products,our product had higher viscosity.The expanding ratio of barely spent IDF was 6.25 mL /g,water holding capability was 6.66g/g,oil absorption was 3.63 g/g which had advantage over other similar products.
Results showed adverse effects on flour quality while adding barley spent grain into bread flour and cake flour.However,plain flour which was used for steam bread and noodle were not badly affected.Contradictory, some prosperity of the bun was improved.
Judgment basic on both appearance and structure proposed that the quality of steam bread could be improved by adding 2% barley spent grain SDF.Although the quality of steam bread reduced in some degree while adding 4% barley spent grain IDF,the nutrition level improved significantly.Results showed adding both SDF and IDF at a ratio of 1:2 could improve the quality of steam bread as well as the heath content.
1、对碱法和酶法提取大麦糟膳食纤维进行了比较,研究表明碱法提取大麦糟膳食纤维与酶法相比有着成本低,得率高的优点,故本研究选择碱法提取大麦糟膳食纤维。
2、碱水解是大麦糟膳食纤维提取的关键步骤,本研究采取Box-Benhnken的中心组合实验设计方法,对碱法提取大麦糟膳食纤维工艺条件进行了优化,建立了包括NaOH浓度,提取温度,反应时间和液固比的4因素回归模型。结果表明,大麦糟SDF(可溶性膳食纤维)的最佳提取工艺参数为:NaOH浓度为1.10%,提取温度为72℃,反应时间为75 min,液固比为20:1,在该条件下大麦糟SDF提取率达19.28%(原料中SDF含量为21.21%)。
3、研究了大麦糟IDF(不可溶性膳食纤维)的脱色方法,将5 mL NaClO与15 mL H_2O_2复合使用时,对IDF的脱色效果十分显著,产品在数小时内即可达到理想的脱色效果,且复合脱色剂用量较低,试验还显示,NaClO与H_2O_2的复合脱色制剂可以重复多次使用,这样既降低了生产成本,适用于工业化生产,又减少了工业废水的排放,起到了很好的环保效果。
4、对大麦糟SDF和IDF的部分理化性质进行了研究,实验制得的大麦糟SDF中β-葡聚糖含量为187.86 mg/g,具有较好的溶解性,且其溶解度与温度成正比,其溶液黏度也要略高于其他同类产品。实验制得的大麦糟IDF的膨胀率为6.25 mL/g,持水力为6.66 g/g,吸油性为3.63 g/g,与其它同类产品相比,大麦糟IDF在膨胀率,持水力和吸油性方面,均具有一定的优势。
5、研究了大麦糟SDF和IDF对低筋粉、中筋粉、高筋粉的粉质参数的影响,研究表明,将大麦糟膳食纤维添加于低筋粉与高筋粉中时,其粉质参数的变化是不利于相关产品的制作的,而将大麦糟膳食纤维添加于中筋面粉中,由其粉质参数的变化可以看出,大麦糟膳食纤维的添加不会对馒头,面条等产品的品质产生明显的不良影响,相反,膳食纤维的添加一方面可以改善面团的部分品质,另一方面也赋予了产品一定的生理特性。
6、研究了大麦糟膳食纤维在馒头制作中的应用,向馒头粉中添加大麦糟SDF时,通过对馒头的感官和质构进行综合分析说明向馒头粉中添加3%的大麦糟SDF可改善产品的品质。向馒头粉中添加大麦糟IDF时,通过对馒头的感官和质构进行综合分析说明向馒头粉中添加小于4%的大麦糟IDF时,对馒头的品质略有影响,但其健康价值却大大得到了提高。而按照不同的比例向馒头粉中添加大麦糟SDF和IDF时,通过对馒头的感官和质构进行综合分析说明当SDF与IDF的添加比为1:2时,对馒头的感官品质及质构有很明显的优化作用,此条件下做出的馒头既有优异的感官品质,又由于添加了大麦糟膳食纤维而具备了一定的生理健康价值。
Focus has been put on the study of the preparation and properties of barley spent grains and its advantages.Research results on its impacts on the quality of flour and its application in steamed bread could provide useful information for future adaptation.
Two preparation methods were compared , enzymic methods and alkali methods.Results suggested that alkali methods has higher production rate and lower cost,therefore,enzymic methods was selected in this study.
Basic hydrolysis was the essential step for barley spent grain preparation.Experiment design was adapted from the method developed by the Box-Benhnken group.Regression model was developed with four variables,NaOH concentration, extraction temperature, reaction time and solid-liquid ratio.Results showed that NaOH concentration of 1.1%,extraction temperature of 72,reaction time of 75 min and solid-liquid ratio of 1:20 being the best condition for barley spent grain SDF preparation.Under such condition, productivity of barley spent grain SDF reached 19.28% (raw material SDF content: 21.21%).
Methods for decoloring barley spent grain IDF were also studied.Expectation could be accomplished within few hours and minimum usage of decolor agent by combining 5mL NaClO and 15 mL H_2O_2.Furthermore,the combination of NaClO and H_2O_2 could be used repeatedly which favored industrialization and environment protection.
The experiment product barley spent grain SDF contained 187.86mg/gβ-glucose . Experiment showed good solubility which increased with increasing temperature.Compared with similar products,our product had higher viscosity.The expanding ratio of barely spent IDF was 6.25 mL /g,water holding capability was 6.66g/g,oil absorption was 3.63 g/g which had advantage over other similar products.
Results showed adverse effects on flour quality while adding barley spent grain into bread flour and cake flour.However,plain flour which was used for steam bread and noodle were not badly affected.Contradictory, some prosperity of the bun was improved.
Judgment basic on both appearance and structure proposed that the quality of steam bread could be improved by adding 2% barley spent grain SDF.Although the quality of steam bread reduced in some degree while adding 4% barley spent grain IDF,the nutrition level improved significantly.Results showed adding both SDF and IDF at a ratio of 1:2 could improve the quality of steam bread as well as the heath content.
引文
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