摘要
研究了挤压加工过程中物料配比、物料水分含量及加工温度等主要参数对麦胚芽膨化效果的影响及其理化性质的变化。结果表明:麦胚芽挤压膨化后,粗纤维含量明显下降,其食用口感得到了明显改善。随加工温度的上升,膨化物中粗纤维含量极显著地下降(p<0.01),而色差值则显著增大(p<0.05)。随着螺杆转速的增大,膨化产物的色差值呈下降趋势。
The influences of main processing parameters on the extrusion effect of wheat germ and the changes of its physicochemical property are studied, including materials ration, moisture content in stuff, processing temperature, and so on. The results show that the crude fibre content of wheat germ after extrusion descends evidently and its taste feeling is improved obviously. It is also proved that processing temperature has a significant negative relationship with the crude fiber concentration of extrusion product （p〈0.01） and has a positive relationship with the color difference value of extrusion product （p〈0. 05）. The color difference value of extrusion product becomes lower while the screw speeds up.
出处
《粮食与食品工业》
2009年第3期29-32,共4页
Cereal & Food Industry
关键词
麦胚芽
挤压膨化
加工参数
理化性质
wheat germ
extrusion
processing parameters
physicochemical properties
