双螺杆挤压膨化对大豆豆粕-红小豆混合冲调粉品质特性的研究  

Effect of double-screw extrusion on quality properties of mixing powders of soybean meal and red bean

作　　者：陶婷 潘迪 马挺军[1] TAO Ting;PAN Di;MA Tingjun(Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China)

机构地区：[1]北京农学院食品科学与工程学院

出　　处：《河北农业大学学报》2019年第4期49-55,共7页Journal of Hebei Agricultural University

基　　金：北京农学院2018年新型生产经营主体科技能力提升项目(20180202）

摘　　要：为了充分利用大豆豆粕,改善大豆豆粕-红小豆粉的冲调性,以大豆豆粕和红小豆为原料,采用双螺杆挤压膨化机制备大豆豆粕-红小豆混合冲调粉。测定物料的水分含量、红小豆添加量、挤压温度及螺杆转速对冲调粉流变特性和品质特性的影响,在单因素的基础上进行正交试验,得到大豆豆粕-红小豆混合冲调粉的最佳制备工艺:水分含量35%、红小豆添加量38%、挤压温度145℃、螺杆转速300r/min,在此条件下物料粘度小,适宜加工,物料品质好。物料经挤压膨化处理,混合冲调粉水溶性指数、吸水性指数和糊化度等指标分别提高了1.89、1.94和2.81倍,总黄酮、总酚酸含量分别提高了70.22%和27.29%。经挤压膨化处理能够显著提高大豆豆粕-红小豆混合冲调粉的溶解特性和营养价值,为大豆豆粕副产物的利用提供一定的参考依据。The combination of soybean meal and red bean was used as the raw material to prepare mixing powder by extrusion. Based on single factor experiment, the orthogonal array method was used to optimize the preparation condition of making mixing powder, and the optimal parameters were selected. The results showed as follows: the optimal condition is moisture content of 35%, red bean 38%, temperature 145 ℃ and speed 300 r/min. Under this condition, the water solubility index, absorbency index and gelatinization degree of soybean meal with red bean were significantly augmented after extrusion for 1.89 times, 1.94 times and 2.81 times respectively. The contents of total flavonoids and phenolic acids in the mixing powder were increased by 70.22% and 27.29%. By extrusion processing, it can improve the quality characteristics and nutritional value of the mixing powder.

关 键 词：大豆豆粕 红小豆 挤压膨化 流变特性 品质特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]