挤压小麦麦麸提取膳食纤维工艺及性质研究  

Study on Dietary Fiber Extraction from Wheat Bran and Properties of Wheat Bran by Extrusion

作　　者：闫晓光[1] 张宁[2] 高辰[1] 陈野[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学实验室与设备管理处,天津300457

出　　处：《食品研究与开发》2013年第24期157-161,共5页Food Research and Development

摘　　要：以小麦麦麸为原材料,挤压处理麦麸,提高麦麸中可溶性膳食纤维的含量。同时使其物性得到明显改善。挤压处理麦麸的最优工艺参数为:挤压温度140℃、挤压转速150 r/min和物料水分20%。挤压处理后,小麦麦麸可溶性膳食纤维含量由9.82%提高到16.72%。挤压处理麦麸后,其持水性、吸油性、膨胀性显著提高。同时挤压后的麦麸在200℃之内具有良好的热稳定性。通过SEM观察发现挤压后麦麸原来致密的结构变的疏松。With wheat bran as raw material, the extruding technic had been used to increase the content of soluble dietary fiber and improve the property of wheat bran. The greatest parameters of the extruding technic was:extrusion temperature of 140℃, rotating speed of 150 r/min, water content of 20%. The soluble dietary fiber content of wheat bran increased from 9.82 % to 16.72 %. After been extruded, the water-solubility, expansion and oil holding capability of extruded wheat bran were significantly improved. Its structure remained stability below 200℃. At the same time, the dense structure degraded to loose structure through the scanning electron microscopy (SEM).

关 键 词：麦麸 膳食纤维 挤压改性 物性测定 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]