绿豆皮膳食纤维挤出改性工艺优化及其表征  

Optimization of Extrusion Modification Process for Green Bean Skin Dietary and Its Characterization

作　　者：周爱丽[1] 

机构地区：[1]天津职业大学,天津300402

出　　处：《食品研究与开发》2016年第23期109-113,共5页Food Research and Development

摘　　要：利用响应面法对单螺杆挤出改性绿豆皮膳食纤维工艺进行优化,确定挤出最佳工艺参数。结果表明:在挤出温度141.9℃、水分添加量20.03%、绿豆皮粉粒度120目的条件下,SDF含量为9.27%。影响SDF含量的因素由大到小为绿豆皮粉粒度>挤出温度>水分添加量。挤出改性处理改变了绿豆皮膳食纤维的表面结构,改性后的绿豆皮膳食纤维孔洞较多,凹凸不平效果更佳明显,且膳食纤维表面积增大。挤出改性处理未破坏SDF分子结构,保护了官能团,这些基团对提高绿豆皮SDF的膨胀力、吸水力以及持水力等都有重要作用。Single-screw extruder modified green bean skin dietary fiber process parameters was optimized by response surface method. The results showed that：condition was extrusion temperature 141.9℃, the moisture amount 20.03%, green bean skin powder particle size 120 mesh , SDF average content of 9.27%. Factors affecting the content of SDF is green bean skin powder particle size〉extrusion temperature〉water addition. Extrusion modification changed the surface structure of the skin green bean dietary fiber and the pores became more, better apparent irregularities, dietary fiber surface area increased. Extrusion modification could not destroy the SDF molecular structure, and protected the functional groups, these groups have an important role to improve green bean skin SDF of expansion force, suction power and water holding capacity.

关 键 词：挤出改性 绿豆皮 膳食纤维 表征 

分 类 号：TS209[轻工技术与工程—食品科学]