挤压膨化胡萝卜粉理化特性的研究

Research on the Effect of Physical and Chemical Properties by Extrusion

以脱水胡萝卜为原料,采用双螺杆挤压膨化机进行膨化,并对挤压膨化胡萝卜粉的理化特性进行研究。结果表明,经挤压膨化后脱水胡萝卜粉的蛋白质、粗脂肪含量基本上没有改变,可溶性膳食纤维、乳化性、黏度、流动性、水溶性、吸油性有所提高,持水力、持油力有所降低。

The experiment is conducted by double screw extrusion using dehydrated carrot powder as primary materials,the physical and chemical properties are studied synchronously. Results show that,after extrusion,the content of protein and crude fat is basically have no change, but soluble dietary fiber, emulsification, viscosity, liquidity, water soluble, oil absorption increased,water holding capacity and oil holding capacity decreased.