作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2012年第10期170-173,176,共5页

摘　　要： 绿豆皮是以绿豆为主要原料的食品加工厂的废弃物,富含膳食纤维,因其质构特殊、硬度高、口感差,所以加工利用率低。本研究利用双螺杆挤压机对绿豆皮进行挤压膨化处理,比较了挤压前后可溶性膳食纤维的含量变化,发现挤压改性后,可溶性膳食纤维的含量明显提高,在单因素实验的基础上,进行正交实验设计,优化绿豆皮中膳食纤维改性的工艺条件,并对挤压前后绿豆皮的结晶度进行了比较。结果表明:双螺杆挤压改性绿豆皮中膳食纤维的最佳工艺条件为挤压温度135～140℃,物料含水量17%,螺杆转速196r/min,供料速度831g/min。在此最佳条件下,可溶性膳食纤维的含量为8.5%,在挤压原料3.8%的基础上,提高了4.7%。由X-衍射分析得出挤压对绿豆皮的纤维素结晶性破坏较为明显,结晶度有较大降低,降低了8.7%,使绿豆皮的致密结构遭到破坏,易于粉碎,有效地提高了可溶性膳食纤维含量。 Mungbean hull which the waste materials of food industrial process of the mungbean,is rich in dietary fiber.Because of tough texture and poor palate of mungbean hull,the degree of process and utilization is low.In the study,compared content of the soluble dietary fiber（SDF）before and after extruded by twin-screw and the results showed that the content of SDF was increased after extrusion.Based on the single factor experiments,the orthogonal test was used to make sure the optimizing conditions of twin-screw extrusion for modifying the dietary fiber of the mungbean hull.The crystallinity of mungbean hull was also compared before and after extrusion.The results indicated that the optimum conditions of twin-screw extrusion process were determined as follows：temperature 135～140℃,moisture content 17%,screw speed 196r/min,and feeding rate 831g/min.Under these conditions,the contain of SDF was 8.5% which was improved by 4.7% compared with the before extrusion that the SDF was 3.8%.From the X-ray diffraction analysis results,the crystallinity of mughbean hull was obviously destroyed by the extrusion and it reduced by 8.7% compared with the raw materials.By extruding,the compact structure of mungbean hull was damaged which led to easily crush and effectively improve the content of SDF.

关 键 词： 双螺杆挤压 绿豆皮 膳食纤维 改性

领　　域： [轻工技术与工程] [轻工技术与工程]