干燥方式对挤压麸皮理化性质和抗氧化活性的影响  

The effect of drying method on the physical and chemical properties and antioxidant activity of extruded wheat bran

作　　者：吴凡 王展 周坚 沈汪洋 贾喜午[1,2] WU Fan;WANG Zhan;ZHOU Jian;SHEN Wang-yang;JIA Xi-wu(College of Food and Science Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan,Hubei 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023

出　　处：《食品与机械》2022年第6期67-72,150,共7页Food and Machinery

基　　金：湖北省中央引导地方科技发展专项(编号:2020ZYYD015)。

摘　　要：目的:确定挤压小麦麸皮的最佳干燥方式。方法:探究3种干燥方式(流化床干燥、微波干燥、热风干燥)对挤压麸皮基本成分、持水力、水溶性、膨胀力、持油力、色值、抗氧化性、总酚和总黄酮含量等的影响;以抗氧化性、总酚和总黄酮含量为指标,确定挤压麸皮最佳干燥方式。结果:3种干燥方式对挤压麸皮的粗蛋白、粗脂肪、灰分和总膳食纤维含量无显著性影响;与流化床干燥相比,微波干燥和热风干燥能提高淀粉和粗纤维含量;干燥对挤压麸皮水溶性的影响是:热风干燥>流化床干燥>微波干燥;与微波干燥和热风干燥相比,流化床干燥能提高挤压麸皮的膨胀力和持油力;与流化床干燥和热风干燥相比,微波干燥能提高挤压麸皮的持水力、抗氧化性、总酚和总黄酮含量,降低亮度和白度。结论:挤压麸皮最佳干燥方式为微波干燥。Objective:Using wheat bran as raw material,the extruded bran is obtained by extrusion stabilization treatment,and the best drying method for extruded bran is determined.Methods:The effects of three drying methods(fluidized bed drying,microwave drying,hot air drying)were studied on the basic components of extruded bran,water holding capacity,water solubility,swelling power,oil holding power,color value and other physical and chemical properties,oxidation resistance,total phenols and total flavonoids;Using antioxidant,total phenols and total flavonoids as indicators to determine the best drying method for extruded bran.Results:The three drying methods have no significant effect on the crude protein,crude fat,ash and TDF of the extruded bran;Compared with fluidized bed drying,microwave drying and hot air drying can increase the content of starch and crude fiber;Drying has an effect on extrusion,and the influence of the water solubility of extruded wheat bran is:hot-air drying>fluidized bed drying>microwave drying;Compared with microwave drying and hot-air drying,fluidized bed drying can improve the expansion force and oil holding capacity of extruded bran;Compared with fluidized bed drying and hot-air drying,microwave drying can improve the water holding capacity,oxidation resistance,total phenol and total flavonoids content of extruded bran,and reduce brightness and whiteness.Conclusion:The best drying method is determined to be microwave drying.

关 键 词：挤压麸皮 流化床干燥 微波干燥 热风干燥 理化性质 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]