挤压加工对脱脂米糠中膳食纤维影响的研究  

Influence of Extrusion on Diet Fiber in Defatted 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：《中国粮油学报》2009年第2期134-138,共5页Journal of the Chinese Cereals and Oils Association

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);黑龙江省教育厅资助项目(10551077)

摘　　要：以提高米糠中可溶性膳食纤维含量及不溶性膳食纤维的持水力和膨胀力为目的,对脱脂米糠进行挤压改性加工的研究。通过正交实验研究确定最佳挤压加工参数组合为:原料含水率30%、挤压温度为140℃、螺杆转速为100 r/min。在最佳加工条件下,经挤压改性的米糠粉中SDF含量为27.51%,提高了6.8倍;IDF膨胀力为252(dL/g),提高了1.94倍;持水力为432%,提高了2.34倍。通过对研究结果与国内外同类研究结果的对比分析表明,本研究对米糠膳食纤维的改性效果是比较理想的。In order to increase the content of SDF （soluble diet fiber） and to improve the water retention capacity and swelling pressure of IDF （insoluble diet fiber） in rice bran, the defatted rice bran was processed with a twin - screw extruder. The parameters were optimized through orthogonal experiments. The obtained optimum extrusion conditions are water content of material 30%, processing temperature 140 ℃ and screw speed 100 r/min. At the optimum conditions the SDF content of the extrusion modified rice bran is 27.51%, 6.8 times increase; the swelling pressure of IDF is 252（dL/ g）, 1.94 times increase; and the water retention capacity of IDF is 432%, 2.34 times increase. Furthermore, according to a comparison among the similar researches domestic and abroad, the rice bran modification effect of this study is more ideal.

关 键 词：脱脂米糠 挤压加工 膳食纤维 持水力 膨胀力 

分 类 号：TS201.1[轻工技术与工程—食品科学]