挤压膨化处理对芡实速溶粉理化特性的影响  

Effect of extrusion treatment on physical and chemical properties of Euryale ferox instant powder

作　　者：陈坤林 黄明珠 李祥 刘佳妮 蔡志鹏[1] 王静 朱丽琴[1] 沈勇根[1] CHEN Kunlin;HUANG Mingzhu;LI Xiang;LIU Jiani;CAI Zhipeng;WANG Jing;ZHU Liqin;SHEN Yonggen(College of Food Science and Technology,Jiangxi Agricultural University,Nanchang 330045,China;Shangrao Wannian County Agriculture and Rural Bureau,Shangrao 334000,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]上饶市万年县农业农村局,江西上饶334000

出　　处：《食品与发酵工业》2023年第17期259-266,共8页Food and Fermentation Industries

基　　金：芡实相关地方标准的起草(2021JXAUHX08);江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04);江西省研究生创新专项资金项目(YC2021-S369)。

摘　　要：为探究挤压前后芡实粉速溶性及理化特性的变化。以优质芡实为原料,经过双螺杆挤压膨化机处理后,采用光学显微镜、扫描电镜、色差仪、流变仪、傅里叶红外光谱仪、差示量热仪等仪器对其进行结构表征,通过速溶性以及主要成分含量变化进行研究分析,探讨芡实粉体经挤压膨化的结构性质改变以及其内在组成变化之间的关联性。结果表明,挤压膨化后芡实的速溶性明显提升,结块率由11.40%下降为6.61%,溶解度、水溶性指数和吸水性指数由1.81%、0.47%、218.99%增加至53.05%、53.95%、224.16%。粉体特性结果表明,挤压处理的芡实散落性能以及摩擦性能增加,休止角与滑角从41.6°和44°减少为35°和35.5°;堆积密度与振实密度从0.44和0.55 g/mL增大至0.51和0.65 g/mL。研究表明:挤压膨化破坏了芡实的晶体结构,粉体的结晶度与糊化热焓值降低,亲水能力增强;挤压处理的芡实粉糊为“非牛顿流体”,动态黏弹性、剪切黏度与流动性能增强;并且挤压膨化增加了芡实粉的还原糖含量,降低了淀粉与支链淀粉含量。This paper aimed to explore the changes in instant solubility and physicochemical properties of Euryale ferox powder after extrusion.High-quality Euryale ferox was treated by a twin-screw extruder,and its structure was characterized by an optical microscope,scanning electron microscope,colorimeter,rheometer,Fourier transform infrared spectrometer,differential scanning calorimeter,and other precision instruments.Through the research and analysis of the quick solubility and the content changes of main components,the internal correlation between the structural properties of Euryale ferox powder after extrusion and the changes in its internal composition was discussed.Results showed that the instant solubility of Euryale ferox after extrusion was improved,the caking rate decreased from 11.40% to 6.61%,and the solubility,water solubility index,and water absorption index increased from 1.81%,0.47%,218.99%,and 33.87%to 53.05%,53.95%,224.16%,and 91.30%.The results of powder characteristics showed that the scattering property and friction property of gorgon fruit increased after extrusion treatment,and the angle of repose and sliding angle decreased from 41.6 and 44 to 35 and 35.5.The bulk density and tap density increased from 0.44 g/mL and 0.55 g/mL to 0.51 g/mL and 0.65 g/mL.Results showed that,on the one hand,the crystal structure of Euryale ferox was destroyed by extrusion,the crystallinity and gelatinization enthalpy of the powder decreased,and the hydrophilic ability increased.On the other hand,the extruded Euryale ferox paste was a“non-Newtonian fluid”,and its dynamic viscoelasticity,shear viscosity,and fluidity were enhanced.Extrusion increased the reducing sugar content of Euryale ferox powder but decreased the starch and amylopectin content.

关 键 词：芡实粉 挤压膨化 速溶性 粉体特性 结晶特性 流动特性 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]