摘要
采用挤压膨化对茶渣进行改性,以产品容重为指标,并结合产品中可溶性蛋白和可溶性膳食纤维的变化来优化工艺,改善茶渣口感,为茶渣的综合利用提供一种的技术方法。最佳挤压工艺条件为:挤压温度145℃,喂料速度27 r/min,螺杆转速259 r/min,水分含量为14%,当物料配方采用10%的茶渣粉与90%的谷物淀粉混合时,所得产品容重较小,即膨化度较大,产品有较好的酥脆性,同时又保留了茶香味,且产品中可溶性膳食纤维和可溶性蛋白含量分别增加10.11%和15.56%。
The modification of tea residue by extrusion was studied to improve its taste. The extrusion process was optimized using bulk density, soluble protein and soluble dietary fiber contents as indexes. The best conditions for extrusion process was exlrusion temperature 145 ℃, feeding speed 24 r/min, screw speed 259 r/min, moisture content 14% and mass ratio of tea residue to cereal starch 1：9, Under those optimum conditions, the products showed the lower bulk density （i.e., larger dilatability） and better crispness than that without opimization. In addition, tea flagrance was well maintained and the contents of soluble dietary fiber and soluble protein increases by 10.11% and 15.56%, respectively.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期517-520,共4页
Modern Food Science and Technology
基金
广东省教育部产学研项目(2009B090300138)
关键词
茶渣
挤压膨化
改性
tea residue
extrusion
modification
