挤压膨化对牛蒡膳食纤维提取及加工特性影响的研究

Study on the influence of extraction and processing on dietary fiber of Arctum Iappa L.

采用微波膨化、挤压膨化对牛蒡膳食纤维提取的工艺及加工特性进行研究。以膨化率作为评定指标,研究挤压膨化中原料含水量、机筒温度、螺杆转速及喂料速度的影响,以及微波膨化、挤压膨化处理后牛蒡膳食纤维的持水力、持油力、膨胀力及阳离子交换能力等加工特性的变化。结果表明,微波膨化、挤压膨化均能提高牛蒡中可溶性膳食纤维含量,很好地改善牛蒡中膳食纤维的持水力、持油力、膨胀力和阳离子交换能力等加工特性。当物料含水量15%、机筒温度150℃、螺杆转速250r/min、喂料速度300r/min时,挤压膨化效果最好,膨化率达到1.65%,可溶性膳食纤维达30.65%,比对照提高27.25%。

The influence of extraction technology and and microwave puffing were studied. The influence processing on dietary fiber of Arctum lappa L. by extrusion of water content, barrel temperature, screw speed and feed rate,and water-holding capacity,oil-holding capacity,the bulging force and the cation exchange capacity by extraction and microwave puffing were studied. Results indicated that the water-holding capacity,oil-holding capacity,the bulging force and the cation exchange capacity of dietary fiber of Arctum lappa L. were rised by extrusion and microwave puffing,the best technology were water content 15%, barrel temperature 150℃, screw speed 250r/min,feed rate 300r/min,the expansion rate 1.65% ,soluble dietary fiber over 30.65% ,contents increased by 27.25%.