挤压膨化对燕麦麸皮物理特性的影响  

Effect of Extrusion on the Physical Properties of Oat Bran

作　　者：郭新月 张美莉[1] GUO Xinyue;ZHANG Meili(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010000

出　　处：《食品科技》2021年第8期134-140,共7页Food Science and Technology

基　　金：内蒙古科技计划重点项目(2020GG0064);国家自然基金项目(32060515)。

摘　　要：为改善燕麦麸皮作为加工副产物被大量浪费的生产现状,以燕麦麸皮为原料,对其挤压膨化处理工艺进行优化,并研究挤压工艺对燕麦麸皮主要成分、物理特性及微观结构的影响。以物料的含水量、挤压膨化机的机筒末端温度、主机转速、喂料速度为工艺优化的4个操作参数,物料的膨化度、膳食纤维含量为优化指标。通过单因素试验和正交试验得到最佳工艺参数为物料含水量27%、机筒末端温度170 ℃、主机转速22 Hz、喂料速度21 Hz,此时燕麦麸皮的膨化度最佳达到134.4%。经过挤压处理,燕麦麸皮表面较为平整且有小分子物质溶出,其可溶性膳食纤维含量和快消化淀粉占比均有大幅度提升,分别增加了63.82%、38.45%;慢消化淀粉、抗性淀粉比例分别减少了24.32%、14.12%;物料的持水力下降,水溶性上升;相比于原料,挤压后物料更易糊化且黏度升高。此研究为利用燕麦麸皮开发更多的易消化食品提供了一定的理论依据。At present,a large amount of oat bran is wasted as a processing by-product,so this experiment uses oat bran as a raw material to optimize the extrusion process.Explore the effect of extrusion on main ingredients,physical properties and microstructure of oat bran.The moisture contents,the barrel temperatures of the twin-screw extruder,screw speed and the feeding rate are the four operating parameters for process optimization.The optimization index is the expansion rate of the material and the content of dietary fiber.The best process parameters are obtained through single factor test and orthogonal test.When the moisture contents is 27%,the barrel temperatures is 170 ℃,the screw speed is 22 Hz,and the feed rate is 21 Hz,the oat bran puffing degree is 134.4%.After extrusion,the surface of oat bran is relatively flat and small molecules are dissolved.The content of soluble dietary fiber and the proportion of fast-digestible starch have been greatly increased,increasing by 63.82% and 38.45% respectively.The proportions of slow-digested starch and resistant starch were reduced by 24.32% and 14.12%,respectively;the water holding capacity of the material decreased,and the water solubility increased.Compared with raw materials,the extruded materials are easier to gelatinize and increase in viscosity.This research provides a theoretical basis for the development of more digestible foods using oat bran.

关 键 词：燕麦麸皮 挤压膨化 膨化度 膳食纤维 物理特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]