加酶挤压生产淀粉基脂肪替代品的研究  

Study on Production of Starch Based Fat Substitute by Enzymatic Extrusion

作　　者：冯秋娟[1] 肖志刚[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》2011年第9期92-97,共6页Journal of the Chinese Cereals and Oils Association

基　　金：教育部新世纪优秀人才基金(NCET-07-0251);哈尔滨市科技创新人才基金(2007RFQXN019)

摘　　要：为了研究加酶挤压法生产淀粉基脂肪替代品的可行性,以玉米淀粉为原料,以DE值为指标,利用双螺杆挤压机研究物料水分、机筒温度、螺杆转速、加酶量对DE值的影响;在单因素的基础上,采用响应面分析法作图分析。结果表明:按照研究操作条件,加酶挤压法可以生产淀粉基脂肪替代品(DE值为2.882～9.963)。加酶量和物料水分对DE值的影响显著,螺杆转速对DE值的影响不明显,DE值随加酶量和物料水分的增加而增大,随机筒温度的增加先增大后减小。In order to study the feasibility of the production of starch based fat substitute by enzyme - added extrusion, corn starch was used as a raw material and a twin screw extruder was used to study the effects of material moisture, barrel temperature, screw speed and enzyme concentration on DE value. On the basis of single factor, the response surface methodology was applied in this study. It showed that the starch based fat substitute （ DE value is 2.882 -9. 963 ） can be produced by enzyme - added extrusion according to the operating conditions used in this study. The effects of enzyme concentration and material moisture on the DE value were significant, while the effect of screw speed was not. The DE value increased with the increase-of enzyme concentration and material moisture, while it increased firstly and then decreased with the increase of the barrel temperature.

关 键 词：加酶挤压 DE值 脂肪替代品 双螺杆挤压机 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]