双螺杆挤出工艺对米糠可溶性膳食纤维含量的影响  

Effect of Twin-screw Extrusion Conditions on Soluble Dietary Fiber Content of Rice Bran

作　　者：刘婷婷[1] 张传智[1] 浦静舒[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2011年第24期41-45,共5页Food Science

基　　金：吉林省科技发展计划重点项目(20100248)

摘　　要：采用双螺杆挤出技术对米糠进行处理,增加米糠中功能性成分的含量。在单因素试验的基础上,以可溶性膳食纤维得率为指标,采用响应面法优化最佳挤出工艺。结果表明:影响米糠中可溶性膳食纤维得率的各因素强弱次序为:挤出温度>水分含量>物料粒度;当挤出温度170℃、水分含量35%、物料粒度80目(0.175mm)时,米糠可溶性膳食纤维得率20.85%,与理论值接近。On the basis of one-factor-at-a-time experiments,response surface methodology was employed for the optimization of process parameters for the twin-screw extrusion of rice bran.Soluble dietary fiber（SDF） content in extruded rice bran was investigated with respect to extrusion temperature,material moisture content and material granularity.The process parameters were ranked in decreasing order of their effect on SDF content in extruded rice bran as follows： extrusion temperature,material moisture content and material granularity.After extrusion at 170 ℃,the SDF content of 80 mesh（0.175 mm） rice bran with a moisture content of 35% was determined to be 20.85%,close to the model-predicted value.

关 键 词：双螺杆挤出法 米糠 功能性成分 

分 类 号：TS261.9[轻工技术与工程—发酵工程]