作　　者： ; ; ; ; ;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《食品与发酵工业》 2010年第4期92-95,共4页

摘　　要： 以玉米、啤酒糟为原料,进行双螺杆挤压膨化试验,开发新型酒糟膨化食品的同时提高啤酒糟的利用效率。以膨化产品的膨化率、硬度和感官特征做为考核指标,由单因素试验结果确定啤酒糟添加量(A)、物料水分(B)、螺杆转速(C)和挤压温度(D)的最佳水平。在单因素试验基础上采用正交试验设计,优化膨化工艺。试验结果表明:在喂料速度25kg/h时,啤酒糟添加量10%,物料水分17%,螺杆转速300r/min,挤压温度130℃的条件下,膨化效果最好。与未添加啤酒糟的玉米膨化产品相比,蛋白质和膳食纤维含量明显提高。 A new kind of extrusion food using brewer ＇s spent grain （BSG） was developed with corn and BSG as the main materials. The extrusion conditions and snack formula was studied. The physicochemical properties of sectional expansion index （SEI） , hardness and organoleptic feature of the snack are the verifiable objectives in this research. The optimal value of BSG addition （A） , material moisture content （B） , screw speed （C） , and cooking temperature （D） was obtained by singe factor experiment. Based on this result, an orthogonal experimental design was adopted to optimize the extrusion craft. It was found that the best extruding conditions were： feeding speed 25 kg/h, BSG addition 10% , material moisture content 17%, screw speed 300 r/min, and cooking temperature 130℃. Comparing with corn snack without BSG, the content of protein and dietary fiber in BSG-corn snack was increased significantly.

关 键 词： 啤酒糟 挤压膨化 工艺配方 营养

领　　域： [轻工技术与工程] [轻工技术与工程]