麦麸加碱挤压改性及对其主要成分的影响  

Alkali Modification Extrusion and Its Effects on Wheat Components

作　　者：李向阳[1] 刘潇[1] 董海洲[1] 张明[1] 刁恩杰[1] 王莉[2] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]福建农林大学食品科技学院,福建福州350002

出　　处：《食品与发酵工业》2010年第3期89-92,97,共5页Food and Fermentation Industries

摘　　要：以麦麸为原料,碱为催化剂,对加碱挤压膨化改性麦麸膳食纤维工艺条件及对其主要成分影响进行研究。结果表明:影响加碱挤压改性麦麸膳食纤维的主要因素是碱液浓度,其次是膨化温度和物料含水量,转速影响最小;最佳工艺条件是:NaOH为催化剂、物料粒度60目、物料含水量32.5%、碱液浓度(以物料含水量计算)4.5%、膨化温度115℃和转速250r/min;在该工艺条件下加碱挤压膨化与未加碱挤压膨化相比,脂肪、蛋白质含量几乎没有发生变化,淀粉、IDF、植酸含量分别下降18.34%、39.76%、72.87%,SDF提高96.72%。The wheat bran was used as raw material and alkali was the catalyst in the study. The processing conditions of extrusion modified wheat bran and it＇s impacts on wheat bran main components was studied. The results indicated that the main influence factor on extrusion modified wheat bran was the alkali concentration, then the extrusion temperature and material moisture, the least one was the rotate speed. The optimum processing conditions were： sodium hydroxide as the catalyst, particle size 60 mesh, 32.5% moisture, 4.5% （calculated by moisture content of materials） of alkali concentration, temperature 115℃ and rotating speed 250r/min. Compared with no alkali one, the contents of fats and proteins were almost no change. However, the starch, IDF and phytic acid content decreased by 18.34% , 39.76% , 72.87% respectively. The SDF increased by 96.72%.

关 键 词：麦麸 加碱 挤压膨化 改性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]