挤压对脱胚玉米啤酒辅料中抗性淀粉的影响  

Influence of extrusion on content of degermed maize resistant starch as beer adjunct

作　　者：王志华[1] 申德超[2] 王国庆[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]山东理工大学轻工学院,山东淄博255049

出　　处：《东北农业大学学报》2008年第10期103-107,共5页Journal of Northeast Agricultural University

基　　金：山东理工大学基金(2004KJ05);国家级火炬计划项目(2004EB020042);农业科技成果转化资金(05EFN21370051)

摘　　要：为进一步提高脱胚玉米作啤酒辅料的浸出物收得率,通过实验室试验,采用二次正交旋转组合试验设计,研究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)对用作啤酒辅料的挤压蒸煮后的脱胚玉米中抗性淀粉的影响。结果表明,经过挤压蒸煮的脱胚玉米中抗性淀粉的含量比脱胚玉米原料中的抗性淀粉降低约6.0%,比传统蒸煮工艺的糊化液降低约1.3%,提高了淀粉的利用率。To increase the ratio of extract recovery, using quadratic orthogonal rotating combination design method, the influence regularity of the main parameters of the extrusion system of resistant starch content in extuded degermed maize used as beer adjunct was studied by means of the experiments at the laboratory. These parameters were the diameter of nozzle, sleeve temperature, moisture content ratio of the degermed maize, screw speed and the distance from the internal surface of die to the end surface of the whole screw. The results showed that the resistant starch content in the extruded degermed maize reduced 6.0% than that in the material and reduced about 1.3% than the degermed maize as beer adjunct by traditional method. Meanwhile, the utilizable ratio of starch was increased.

关 键 词：脱胚玉米 挤压 抗性淀粉 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]