双螺杆挤压对枣渣膳食纤维的改性研究  

Study on modification of dietary fiber from jujube pomace by twin-screw extrusion

作　　者：许真[1] 靳学远 段君 纵伟 XU Zhen;JIN Xueyuan;DUAN Jun;ZONG Wei(Food Engineering Department,Hebi Vocational and Technical College,Hebi 458030,China;College of Clinical Medicine,Hainan Vocational University of Science and Technology,Haikou 571126,China;College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]鹤壁职业技术学院食品工程学院,河南鹤壁458030 [2]海南科技职业大学临床医药学院,海南海口571126 [3]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《轻工学报》2021年第5期9-15,共7页Journal of Light Industry

基　　金：国家自然科学基金项目(21544011);教育部留学回国人员科研启动基金项目(20121707);陕西省教育厅重点实验室项目(14JS014)。

摘　　要：采用双螺杆挤压技术对枣渣膳食纤维进行改性处理,以可溶性膳食纤维(SDF)质量分数为指标,研究物料水分质量分数、主机频率、挤压温度对SDF质量分数的影响,利用响应面试验优化双螺杆挤压工艺条件,并对改性后枣渣膳食纤维的理化特性进行分析.结果表明:双螺杆挤压改性枣渣膳食纤维的最佳工艺条件为物料水分质量分数27.5%,主机频率34 Hz,挤压温度164℃,在此工艺条件下,与改性前相比,枣渣膳食纤维的SDF质量分数增加至17.76%,其粉体流动性增强,色泽变淡、变暗.With SDF mass fraction as the index,the dietary fiber of Jujube pomace was modified by twin-screw extruder,the effects of moisture mass fraction,host frequency and extrusion temperature on SDF mass fraction were studied.The extrusion conditions were optimized by response surface methodology and the physical and chemical characteristics of dietary fiber from modified Jujube pomace were analyzed.The results showed that the optimum technological conditions of extrusion modification of jujube pomace were as follows:moisture mass fraction 27.5%,host frequency 34 Hz,extrusion temperature 164℃.Under these conditions,compared with that before modification,the mass fraction of modified SDF was increased to 17.67%,the fluidity of the powder was enhanced,and the color and luster became lighter and darker.

关 键 词：枣渣 可溶性膳食纤维 双螺杆挤压 

分 类 号：TS202.1[轻工技术与工程—食品科学]