挤压对果蔬谷物早餐组分的变化研究  

Research of the extrusion on the component changes of the fruit and vegetable breakfast cereal

作　　者：刘文华[1] 张晖[1] 钱海峰[1] 王立[1] 齐希光[1] 罗洁[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第1期66-69,73,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划课题(2012BAD37B08)

摘　　要：将大米粉、枣粉和胡萝卜粉按照80%∶12%∶8%的比例混合,用双螺杆挤压机进行挤压。研究挤压对维生素C、β-胡萝卜素和膳食纤维含量的影响,同时研究挤压前后淀粉、蛋白质性质的变化。结果表明,挤压以后维生素C和β-胡萝卜素的含量减少,但是可溶性膳食纤维和不溶性膳食纤维的含量均增加;通过扫描电镜发现,挤压会破坏淀粉颗粒,同时挤压会增加淀粉的糊化度、溶解度和消化率;挤压后水溶性、盐溶性、醇溶性和碱溶性蛋白质的含量分别减少了31.10%、38.88%、14.62%和64.64%,但是挤压提高了蛋白质的消化率。Rice flour,jujube powder, carrot powder were mixed in 80%：12% ：8% proportions, then extruded in a twin-screw extruder.The influence of extrusion on vitamin C,13-carotene and dietary fiber was studied, as well as the properties of starch and protein.The results showed that the contents of vitamin C and [3- carotene were reduced,otherwise the contents of soluble dietary fiber and insoluble dietary fiber after the extrusion processing. Using scanning electron microscopy,the destruction of starch granules was observed.At the same time,extrusion increased the solubility and digestibility of the starch.After the extrusion processing, water-soluble, salt-soluble, alcohol- soluble, alkali- soluble protein content decreased by 3].：10%, 38.88%, 14.62%, 64.64% respectively, otherwise the digestibility of protein.

关 键 词：挤压 维生素C 13-胡萝卜素 淀粉 蛋白质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]