压差式膨化加工对豆渣可溶性膳食纤维的影响  

Effect of Differential Pressure Explosion Puffing Processing on Soluble Dietary Fiber of Soybean Residue

作　　者：纪绪前[1] 陈野[1] 高辰[1] 侯强[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2013年第2期6-10,共5页Journal of Tianjin University of Science & Technology

基　　金：天津市科技支撑计划重点项目(10ZCKFN01900)

摘　　要：以豆渣为原料,通过压差式膨化加工提高可溶性膳食纤维(SDF)的含量并改善其物性.结果表明:物料水分83%、膨化温度70,℃、处理时间90,min时,豆渣中可溶性膳食纤维含量与原料豆渣相比从3.9%增加至18.2%.豆渣膨化前后的物性实验表明:膨化豆渣在水溶性、膨胀性和持水性方面与原料豆渣相比分别提高43.5%、37.0%和30.8%.豆渣的差示扫描量热(DSC)分析结果表明,膨化豆渣在200,℃以下结构稳定;扫描电子显微镜(SEM)观察膨化豆渣结构,可以看出其纤维结构有明显的降解.Soybean residue was used as material. The soluble dietary fiber content of the soybean residue was raised and its physical properties were improved under differential pressure explosion puffing processing. The results suggested that when the water content of the raw material was 83%, the treatment temperature was 70 ℃, and the process-time was 90 min, the soluble dietary fiber content of the soybean residue increased from 3.9% to 18.2% after the explosion. The physical property experiments showed that the water-solubility, expansion, and water holding capability of the explosion puffed soybean resi- due increased by 43.5%, 37.0% and 30.8%, respectively. Analysis of differential scanning calorimetry （DSC） showed that the explosion puffed soybean residue remained its structural stability below 200 ℃, and scanning electron micros- copy （SEM） found that the fiber structure of the explosion puffing soybean residue appeared degraded.

关 键 词：豆渣 压差式膨化 可溶性膳食纤维 物性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]