同向双螺杆挤压改性对米糠可溶性膳食纤维及营养物质的影响  

Effects of Co-rotating Twin Screw Extrusion Modification on Soluble Dietary Fiber and Nutrients in Rice Bran

作　　者：代国信 魏永忠 李鹏飞[3] 杨爱民 杜传来 吴酉芝 DAI Guoxin;WEI Yongzhong;LI Pengfei;YANG Aimin;DU Chuanlai;WU Youzhi(Food Engineering College,Anhui Science and Technology University,Chuzhou 233100,China;Food and Drug College,Shanghai Zhongqiao Vocational and Technical University,Shanghai 201514,China;School of Bioengineering,East China University of Science and Technology,Shanghai 200237,China;Pepsico Asia R&D Center Co.,Ltd.,Shanghai 201114,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100 [2]上海中侨职业技术大学食品药品学院,上海201514 [3]华东理工大学生物工程学院,上海200237 [4]百事亚洲研发中心有限公司,上海201114

出　　处：《保鲜与加工》2024年第8期33-43,共11页Storage and Process

基　　金：安徽省重点研究与开发计划项目(202004a06020040)。

摘　　要：为制备可溶性膳食纤维含量高且营养物质保留好的改性米糠产品,以米糠为原料,可溶性膳食纤维含量为考察指标,在单因素试验结果的基础上,采用响应面法对米糠挤压膨化改性工艺条件进行优化,并对改性前后米糠物性指标(堆积密度、颜色、持水力、膨胀力、水溶性、提油率、阳离子交换能力)和营养指标(钙、镁、钾、铁、锌、磷、VB1、VB2、VE和烟酸的含量)进行检测。结果表明,挤压膨化改性米糠的最佳工艺条件为:双螺杆转速264 r/min,套筒内水分26.5%,套筒内第四区加热温度129℃,测得改性后米糠可溶性膳食纤维含量为27.89%。改性后的米糠物性指标得到提升,除烟酸外的其他营养成分均得到了较好地保留。通过此方法成功提高了米糠中可溶性膳食纤维的含量,且改性后的米糠品质和营养物质保留较好,适合用于新产品开发,丰富食品品类。This study aimed to prepare modified rice bran products with high soluble dietary fiber content and good nutrients retention.The rice bran was used as raw material and the soluble dietary fiber content as investigation index.Based on the single factor experiments,the response surface method was applied to optimize the process conditions of rice bran extrusion and expansion.Besides,the physical indices(packing density,color,holding capacity,swelling capacity,water solubility,oil extraction rate,and cation exchange capacity)and nutritional indices(calcium,magnesium,potassium,iron,zinc,phosphorus,VB1,VB2,VE,and niacin contents)of rice bran before and after modification were determined.The results showed that the extrusion optimum technological conditions for soluble dietary fiber from rice bran:double screw speed of 264 r/min,sleeve water content of 26.5%,sleeve inside the fourth district heating temperature of 129℃,and the optimal yield of modified rice bran soluble dietary fiber was 27.89%.The physical properties of modified rice bran were improved,and all nutritional components except niacin were well retained.The content of soluble dietary fiber in rice bran prepared by this method was successfully increased,and the qualities and nutrients of modified rice bran were better retained,which was suitable for the development of new products and enrichment of food categories.

关 键 词：同向双螺杆挤压 工艺优化 米糠改性 可溶性膳食纤维 营养物质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]