挤压膨化对杏鲍菇深加工残渣中可溶性膳食纤维影响  

Influence of Extrusion Parameters on Soluble Dietary Fiber in the Residue of Pleurotus eryngii

作　　者：王聪[1] 张光杰[1] 

机构地区：[1]安阳工学院生物与食品工程学院,安阳455000

出　　处：《食品工业》2017年第9期166-169,共4页The Food Industry

基　　金：安阳工学院2016年度校科研基金项目"杏鲍菇最佳保鲜方法和加工工艺探究"(项目号:YJJ2016006)

摘　　要：试验探讨了挤压膨化技术对杏鲍菇深加工残渣中可溶性膳食纤维的影响。在单因素试验的基础上,选取了物料含水量、喂料速度、螺杆转速以及套筒温度为试验因子,以可溶性膳食纤维含量为响应面值,通过响应面试验设计方法来构造数学模型并进行数据分析。研究结果表明,获得较高可溶性膳食纤维含量的工艺参数为:物料含水量25%,喂料速度29 Hz,螺杆转速97 r/min,套筒温度103℃。在该工艺参数下,杏鲍菇深加工残渣中可溶性膳食纤维含量为1.33%,与挤压膨化前原料相比,可溶性膳食纤维含量提高了46%。This study researched about the influence of extrusion parameters on soluble dietary fiber in the residue of Pleurotus eryngii. According to single factor investigation, this study took the moisture content of material, feeding speed, rotational speed of screw, temperature of barrel as the impact factors, and selected the content of soluble dietary fiber as the responses, then established mathematical model by the response surface design method and had the data analysis. The research results showed that the optimal parameters of high content of soluble dietary fiber in the residue of Pleuron^s eryngii were as follows： moisture content of material 25%, feeding speed rotational 29 Hz, speed of screw 97 r/min and temperature of barrel 103 %. At this parameters, the content of soluble dietary fiber in the residue ofPleurotus eryngii was 1.33%, compared with the raw materials before extrusion, the content of soluble dietary fiber increased 46%.

关 键 词：挤压膨化 杏鲍菇深加工残渣 可溶性膳食纤维 

分 类 号：TS209[轻工技术与工程—食品科学]