挤压加工对米糠中IDF持水力的影响  

Studies on the Influence of Extruding Processing on the Water Retention Capacity of IDF in Rice Bran

作　　者：徐树来[1] 

机构地区：[1]哈尔滨商业大学食品学院,哈尔滨150076

出　　处：《农机化研究》2008年第12期122-124,共3页Journal of Agricultural Mechanization Research

基　　金：哈尔滨市科技创新人才专项资金归国留学人员资助项目(2007RFLXN015);黑龙江省教育厅项目(10551077)

摘　　要：米糠是一种优质的食品原料,但将其直接添加到食品中会影响食品的品质。为此,研究了挤压加工对米糠中IDF持水力的影响,并获得了最优挤压加工参数组合为:原料含水量30%,挤压温度140℃,螺杆转速100r/min。在最优挤压加工条件下,IDF持水力高达430%,提高了2.32倍,为米糠食品的开发奠定了基础。As a kind of excellent food material, rice bran can not be directly added in food. The influence of extruding processing on the water retention capacity of insoluble diet fiber（IDF） was studied and the optimum parameters were obtained： material water content 30% ; processing temperature 140℃ ; screw speed 100 r/min. At the optimum condition, the water retention capacity of IDF was 430%, 2.32 times increased. The study provides the basis for the rice bran food development.

关 键 词：挤压加工 米糠 不溶性膳食纤维 持水力 

分 类 号：TS201.1[轻工技术与工程—食品科学]