挤压系统参数对挤压蒸煮大麦啤酒辅料中抗性淀粉含量的影响  

Influence of extrusion system parameters on resistant starch in barley for beer brewing process

作　　者：李杨[1] 申德超[2] 刘尼亚[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]山东理工大学轻工与农业工程学院,山东淄博255049

出　　处：《东北农业大学学报》2008年第8期118-121,共4页Journal of Northeast Agricultural University

基　　金：国家级火炬计划项目(2004EB020042);农业科技成果转化资金项目(05EFN21370051);山东理工大学基金项目(2004KJZ05);山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：为了研究挤压大麦啤酒辅料中的抗性淀粉含量,试验研究了啤酒辅料的挤压蒸煮系统诸参数(模孔孔径、套筒温度、物料含水率、螺杆转速和螺杆末端端面至模板内表面的距离),采用五因素五水平1/2实施的二次正交旋转组合设计,建立数学模型研究表明,适当的挤压参数可以减少大麦辅料中抗性淀粉含量。To reduce the content of resistant starch, laboratory researches were carried out on the parameters of extrusion system, for example, diameter of die nozzle, barrel temperature, material moisture, screw speed and the distance between screw end and template inner surface. To acquire the best parameters, the method of five- factor and five-level quadratic orthogonal rotating combination design was applied, and 36 extrusion barley samples were acquired. By application of the American Cereals Association measuring method, the content of resistant starch in barley extrusion expansion was measured to find out the rules that how extrusion system parameters had influenced the resistant starch in barley. Researches indicated that appropriate extrusion parameter could greatly decrease the resistant starch in harley.

关 键 词：挤压 辅料 抗性淀粉 

分 类 号：S377[农业科学—农产品加工] TS21[农业科学—农艺学]