挤压蒸煮对豆渣中可溶性膳食纤维含量的影响  

Effects of Extrusion-Cooking on Soluble Dietary Fiber in Soybean Residue

作　　者：娄海伟[1] 迟玉杰[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2009年第6期31-35,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省"十一五"科技攻关项目(2007G0148)

摘　　要：采用挤压蒸煮技术提高豆渣中可溶性膳食纤维的含量。通过单因素和正交试验,研究不同挤压条件对豆渣中可溶性膳食纤维含量的影响。结果表明:在物料水分20%、螺杆转数175 r/min、挤压温度160℃条件下处理的豆渣,其可溶性膳食纤维含量从2.79%提高到14.53%,不溶性膳食纤维的含量从60.15%下降到48.53%,且不溶性膳食纤维的减少量和可溶性膳食纤维的增加量基本一致,总膳食纤维的含量基本没有发生变化,同时豆渣膳食纤维的持水力从5.56 g/g上升到9.71 g/g,膨胀力从6.33 mL/g上升到9.58 mL/g。豆渣经上述挤压条件处理,其可溶性膳食纤维含量得到显著提高,物化特性得到明显改善,生理功能特性得到增强。The aim of this work is to increase the content of soluble dietary fiber in soybean residue adopting extrusion - cooking technique. Basing on single - factor tests and orthogonal experiments, the relationship between the content of soluble dietary fiber and the extrusion conditions was studied. Results show： When the soybean residue with moisture 20 % was extruded at extrusion temperature 160 ℃ and screw- speed 175 r/min, the content of soluble dietary fiber increases to 14.53 % from 2.79 %, meanwhile the content of insoluble dietary fiber is reduced to 48.53 % from 60.15 %. The decrement of insoluble dietary fiber is almost consistent with the increment of soluble dietary fiber, and the content of total dietary fiber has hardly any change. At the same time, the water holding capacity of the dietary fiber increases to 9.71 g/g from 5.56 g/g and swelling ability increases to 9.58 mL/g from 6.33 mL/g. Under the optimum conditions, the physiological and functional characteristics of soybean residue are enhanced.

关 键 词：挤压蒸煮 豆渣 可溶性膳食纤维 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]