麦麸加酸挤压改性及对其理化特性的影响  

Extrusion Modification of Wheat Bran with Adding Acid and Effects on Physicochemical Property

作　　者：王兆升[1] 刘传富[1] 董海洲[1] 李晓青[2] 张明[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]华南农业大学食品学院,广州510642

出　　处：《中国粮油学报》2010年第3期11-15,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以麦麸为原料,酸为催化剂,采用挤压加工技术,研究了加酸挤压改性麦麸膳食纤维的工艺条件及对其主要理化特性的影响。结果表明,最佳工艺条件为物料粒度50目、水添加量27.5%、盐酸浓度0.035mol/L、膨化温度115℃和转速225 r/min。在该工艺条件下加酸与未加酸相比挤压麦麸的可溶性膳食纤维含量、持水力、结合水力和膨胀力分别提高80.93%、42.39%、55.53%和66.97%,挤压改性后的麦麸理化特性得到改善。The extrusion modification of wheat bran using acid as catalyst was studied,and the influence of the modification on the physicochemical property of wheat bran was discussed.Results： The determined optimum technological conditions are material particle size 50 mesh,moisture 27.5%,hydrochloric acid concentration 0.035 mol/L,extrusion temperature 115 ℃,and screw speed 225 r/min.Compared with the product of extrusion without acid,the SDF content,water holding ability,water combination and expansibility of product are improved by 80.93%,42.39%,55.53%,66.97%,respectively,so the physicochemical property of the wheat bran extruded with adding acid is improved.

关 键 词：麦麸 加酸 挤压改性 膳食纤维 理化特性 

分 类 号：S377[农业科学—农产品加工]