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1、食品·業(yè)斜枝研究與貍{寸ScienceandYechnologrofFoodIndustry雙螺桿擠壓對綠豆皮中膳食纖維的改性研究杜冰。黃守耀,姜龍波。謝藍(lán)華。楊公明(華南農(nóng)業(yè)大學(xué)食品學(xué)院,廣東廣州510642)摘要:綠豆皮是以綠豆為主要原料的食品加工廠的廢棄物,富含膳食纖維,因其質(zhì)構(gòu)特殊、硬度高、口感差,所以加工利用率低。本研究利用雙螺桿擠壓機(jī)對綠豆皮進(jìn)行擠壓膨化處理,比較了擠壓前后可溶性膳食纖維的含量變化,發(fā)現(xiàn)擠壓改性后,可溶性膳食纖維的含量明顯提高,在單因素實驗的基礎(chǔ)上,進(jìn)行正交實驗設(shè)計,
2、優(yōu)化綠豆皮中膳食纖維改性的工藝條件,并對擠壓前后綠豆皮的結(jié)晶度進(jìn)行了比較。結(jié)果表明:雙螺桿擠壓改性綠豆皮中膳食纖維的最佳工藝條件為擠壓溫度135~140℃,物料含水量17%,螺桿轉(zhuǎn)速196r/min,供料速度83tg/min。在此最佳條件下,可溶性膳食纖維的含量為8.5%,在擠壓原料3.8%的基礎(chǔ)上,提高了4.7%。由X一衍射分析得出擠壓對綠豆皮的纖維素結(jié)晶性破壞較為明顯,結(jié)晶度有較大降低,降低了8.7%,使綠豆皮的致密結(jié)構(gòu)遭到破壞,易于粉碎,有效地提高了可溶性膳食纖維含量。關(guān)鍵詞:雙螺桿擠壓,
3、綠豆皮,膳食纖維,改性Studyonmodifieddietaryfiberofmungbeanhullbytwin-screwextrusionDUBing,HUANGShou—yao,JIANGLong-bo,XIELan-hua,YANGGong-ming(CollegeofFoodScience,SouthChinaAgriculturalUniversity,Guangzhou510642,China)Abstract:Mungbeanhullwhichthewastematerial
4、soffoodindustrialprocessofthemungbean,isrichindietaryfiber.BecauseoftoughtextureandpoorpalateofmungbeanhulI.thedegreeofprocessandutilizationisIow.Inthestudy.comparedcontentofthesolubledietaryfiber(SDF)beforeandafterextrudedbytwin—screwandtheresultssh
5、owedthatthecontentofSDFwasincreasedafterextrusion.Basedonthesinglefactorexperiments.theorthogonaItestwasusedtomakesuretheoptimizingconditionsoflwin—screwextrusionformodifyingthedietaryfiberofthemungbeanhul1.Thecrystallinityofmungbeanhul1wasalsocompar
6、edbeforeandafterextrusion.Theresultsindicatedthattheoptimumconditionsoftwin—screwextrusionprocessweredeterminedasfollows:temperature135—140℃,moisturecontent17%,screwspeed196r/min,andfeedingrate831g/mIn_Undertheseconditions.1hecontainofSDFwas8.5%which
7、wasimprovedby4.7%comparedwiththebeforeextrusionthaltheSDFwas3.8%.FromtheX—raydifractionanalysisresults.thecrystallinityofmughbeanhullwasobviouslydestroyedbytheextrusionanditreducedby8.7%comparedwiththerawmaterials.Byextruding.thecompactstructureofmun
8、gbeanhul1wasdamagedwhichIedtoeasilycrushandefectivelyimprovethecontentofSDF.Keywords:twin—scewextrusion:mungbeanhull:dietaryfiber:modification中圖分類號:TS210.1文獻(xiàn)標(biāo)識碼:A文章編號:1002—0306(2012)10—0170—05綠豆含有豐富的營養(yǎng)物質(zhì),其中綠豆皮就含有和排除有害金屬離子,防止糖尿病,降低血清及肝臟很多活性成分,如膳食纖維、鞣質(zhì)