藜麦麸皮挤出改性工艺及其理化特性研究

Study on extrusion modification process of quinoa bran and its physical and chemical properties

采用双螺杆挤出技术对藜麦麸皮膳食纤维进行改性,可增加藜麦麸皮中可溶性膳食纤维(soluble dietary fibre,SDF)含量。利用单因素和响应面法优化挤出工艺参数。结果表明:在挤出温度112℃、物料粒度112μm、物料含水量19%、螺杆转速19 Hz的条件下,改性藜麦麸皮SDF得率为37.84%,是原藜麦麸皮SDF得率的2.4倍。影响藜麦麸皮SDF得率的各因素次序为挤出温度>物料粒度>螺杆转速>物料含水量。挤出改性改变了藜麦麸皮SDF的结构和性质,结构更加疏松,比表面积增大,表面呈多孔蜂窝状,对膨胀力、持水力等有显著影响。

Using twin-screw extrusion technology to modify the dietary fiber of quinoa bran could increase the content of soluble dietary fibre(SDF)in quinoa bran.The optimal extrusion process parameters were optimized by single factor and response surface method.The results showed that the SDF yield of modified quinoa bran was 37.84%under the conditions of extrusion temperature 112℃,material particle size 112μm,material moisture content 19%,screw speed 19 Hz.The yield of quinoa bran was2.4 times that of SDF.The order of the factors that affected the SDF yield of quinoa bran was extrusion temperature>material particle size>screw speed>material moisture content.Extrusion modification changed the structure and properties of quinoa bran SDF,the structure was more loose,its specific surface area was increased,and the surface was porous and honeycomb,which had a significant impact on the expansion force and water holding capacity.