挤压膨化压力对小麦麸皮粉特性的影响  

Effect of Extrusion Pressure on the Properties of Wheat Bran Flour

作　　者：李菁[1] 何述栋[2] 菅慧芳 刘骞[3] 李兴江[2] 杨柳[2] 缪新亚 LI Jing;HE Shu-dong;JIAN Hui-fang;LIU Qian;LI Xing-jiang;YANG Liu;MIAO Xin-ya(Department of Biological and Environmental Engineering,Hefei University,Hefei 230601,Anhui,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China;Anhui Xiangyuan Food Technology Co.,Ltd.,Bengbu 233400,Anhui,China)

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601 [2]合肥工业大学食品与生物工程学院,安徽合肥230009 [3]东北农业大学食品学院,黑龙江哈尔滨150030 [4]安徽湘园食品科技有限公司,安徽蚌埠233400

出　　处：《食品研究与开发》2022年第19期149-154,共6页Food Research and Development

基　　金：安徽省科技重大专项项目(202003b06020030)。

摘　　要：以小麦麸皮为原料,分别在1.3 MPa~1.6 MPa模头压力下进行膨化处理,研究不同的膨化压力对小麦麸皮粉理化特性、微观结构和加工特性的影响。结果发现,随着处理强度的提高,小麦麸皮的可溶性膳食纤维含量提高、植酸含量降低,褐色反应逐渐明显;微观结构观察表明,挤压膨化会导致小麦麸皮粉颗粒破碎,粒径降低;加工特性研究发现,随着挤压强度的增大,小麦麸皮粉的堆积密度、振实密度和相对增重有所提高,流动性、水合特性、热稳定性和抗氧化性显著增强(P<0.05)。由试验结果可知,小麦麸皮粉经挤压膨化处理后可作为一种高膳食纤维类食品配料,数据可为挤压膨化自动化参数设置提供参考。In this experiment,wheat bran was used as raw material,and extrusion treatment was carried out under die pressure of 1.3 MPa-1.6 MPa separately.Effects of extrusion pressure on the physical and chemical properties,microstructure and processing characteristics of wheat bran flour were studied.The results revealed that with the increase of the treatment intensity,the content of soluble dietary fiber in wheat bran increased,while that of phytic acid decreased,showing gradually obvious Maillard reaction.Broken wheat bran flour particle and smaller particle size due to the extrusion were observed in the microscopic investigation.Furthermore,with the increase of extrusion strength,the bulk density,tap density and relative weight gain of wheat bran flour were elevated,and the fluidity,hydration characteristics,thermal stability and antioxidant ability were significantly enhanced(P<0.05).From the current experimental results,the wheat bran flour after extrusion processing can be used as a high-dietary fiber food ingredient,and the experimental data provide reference for the automatic parameter setting of extrusion.

关 键 词：小麦麸皮粉 挤压膨化 模头压力 理化特性 微观结构 加工特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]