脱脂花生蛋白粉对玉米膨化功能特性的影响  

Effect of Defatted Peanut Flour on Functional Characteristics of Corn Flour by Extrusion

作　　者：冉新炎[1] 董海洲[1] 刘传富[1] 卢蕊[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2011年第6期65-68,共4页Food and Fermentation Industries

基　　金：山东省临沂市重大科技创新项目(090202004)

摘　　要：以玉米为原料,脱脂花生蛋白粉为主要辅料,对其进行挤压膨化,对产品的功能特性及各分析指标的相互关系进行了研究。结果表明:产品的膨化度和吸水指数(WAI)均随着脱脂花生蛋白粉添加量的增加而下降,色泽逐渐加深,而水溶性指数(WSI)随着脱脂花生蛋白粉添加量的增加而增加,当脱脂花生蛋白粉添加量为25%时,产品的糊化度最高(98.92%),并具有较好的WAI和WSI;得到了各分析指标的关系模型。Corn flour were mixed with defatted peanut flour at different ratio.After extruding,their functional characteristics and interrelation of each analyzed index were studied.The results indicated that,the radial expansion ratio and water injectivity index decreased with the increase of fraction of defatted peanut flour.Meanwhile the color was gradually darken.However,water soluble index was increased with the increase of defatted peanut flour.When defatted peanut flour reached to 25%,the gelatinisation degree of extrusion productions had the maximum value（98.92%）,and better WAI and WSI.The mathematic models of each analyzed index were obtained.

关 键 词：脱脂花生蛋白粉 玉米粉 挤压膨化 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]