干燥方式对麦麸水不溶性膳食纤维的理化影响  

Physicochemical Effects of Drying Methods on Water-insoluble Dietary Fiber in Wheat Bran

作　　者：潘阳 周永健 郑浩东 吴海龙 PAN Yang;ZHOU Yongjian;ZHENG Haodong;WU Haiong(Department of Grain Engineering,Anhui Vocational College of Grain Engineering,Hefei 230011,China;Sinograin Qidong Storage Co.,Ltd,Nantong 226241,China;Sinograin HeFei Storage Ltd Company,Hefei 230011,China;Anhui Wuhu Huifeng Provincial Grain Storage Co.,LTD.,Wuhu 241000,China)

机构地区：[1]安徽粮食工程职业学院粮食工程系,安徽合肥230011 [2]中储粮启东直属库有限公司,江苏南通226241 [3]中储粮合肥油脂库有限公司,安徽合肥230011 [4]安徽芜湖惠丰省级粮食储备库有限公司,安徽芜湖241000

出　　处：《许昌学院学报》2025年第2期71-75,共5页Journal of Xuchang University

基　　金：安徽省教育厅2023年度高等学校省级质量工程项目(2023jnds065)。

摘　　要：为了研究干燥方式对麦麸水不溶性膳食纤维的理化影响,以华北冬小麦麸皮为原料,应用七种干燥方式进行麦麸水不溶性膳食纤维提取试验.结果显示:相较于其他干燥方式,微波干燥后水不溶性膳食纤维的理化性质更好,持水力为6.40%、膨胀力为5.8 mL/g,提取率95.6%,适用于水不溶性膳食纤维的提取.In order to study the physical and chemical effects of drying methods on insoluble dietary fiber in wheat bran,seven drying methods were used to extract insoluble dietary fiber from North China winter wheat bran.The results showed that compared with other drying methods,microwave drying had better physicochemical properties of water-insoluble dietary fiber,the holding water was 6.40%,the expansion force was 5.8 mL/g,and the extraction rate was 95.6%,which was more suitable for the extraction of water-insoluble dietary fiber.

关 键 词：干燥方式 麦麸水不溶性膳食纤维 理化性质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]