【摘要】 为了揭示维生素在谷物早餐挤压膨化过程中的变化规律,提高维生素在挤压膨化过程中的稳定性及为谷物早餐维生素强化提供理论依据,采用高效液相色谱分析法,研究了5种维生素(V A,V D3,V B1,V B2,V B6)在谷物早餐双螺杆挤压膨化过程中的变化.结果表明,谷物早餐的组成体系和挤压膨化条件对维生素的稳定性存在关联性;谷物早餐在物料水分16%,进料量100kg/h,挤压温度70℃/120℃/140℃,螺杆转速700r/min的挤压条件下,V D3,V B1,V B2,V B6等表现出较好的稳定性,损失小于15%,但维生素A的稳定性较差,损失率超过30%;谷物早餐中的维生素含量随着进料量减小、物料水分升高、螺杆转速减慢,挤压腔体温度上升等挤压因素的变化而减小.更多还原

【Abstract】 In order to investigate the changes of vitamins during the twin-screw extrusion expansion process, improve the stability of vitamins and provide the academic b asis of vitamins fortification of breakfast cereals.This paper is an attempt to apply high performance liquid chromatography analysis mathod to the investgation of the stability of five kinds of vitamins（V-A,V-D₃,V-B₁,V-B₂,V-B₆） during the twin-s crew extrusion cooking process of breakfast cereals.The results show that the vitamins stability is correlative with the ingredients of breakfast cereals and extrusion cooking conditions; When moisture content of raw material is adjuste d to 16%,the feeding rate was 100 kg/h,the barrel temperature was 70 ℃/120 ℃/140 ℃,and the screw speed is 700 r/min,four kind of vitamins（V-D₃,V-B₁,V-B₂,V-B₆）exhib ited the relative stable （their losses are less 15%）,but the vitamin A is unstable, vitamin A loss is more than 30%; the retention of vitamins decrease d with decreasing feeding rate, increasing moisture content of raw materials, in creasing the barrel temperature and decreasing the screw speed.更多还原