燕麦膳食纤维粉制作工艺研究

Study on the preparation technology of oat dietary fiber powder

以燕麦麸皮为主要原料,经挤压膨化、微波干燥等工艺,制成改性燕麦膳食纤维粉。采用单因素和正交试验研究了物料含水量、挤压温度和螺杆转速对纤维粉糊化度的影响,确定燕麦膳食纤维粉的最佳工艺参数为:燕麦麸含水量33%,挤压温度120℃、螺杆转速220 r/min,此条件下所得燕麦膳食纤维粉的糊化度为83.23%,其膨化率、均匀性和口感较好。

Using oat bran as the main material,the modified oat dietary fiber powder was prepared by extrusion extrusion and microwave drying.The effects of water content,extrusion temperature and screw rotation speed on the degree of pasturization of fiber were studied by single factor and orthogonal experiments.The optimal technological parameters of oat dietary fiber powder were determined as follows:Oat bran water content was 33%,extrusion temperature was 120℃,screw speed was 220 r/min,the gelatinization degree of oat dietary fiber powder was 83.23%,the expansion rate,uniformity and taste of oat dietary fiber powder was better.