【作者】 张光； 吕铭守； 孙智慧； 石彦国；

【Author】 Zhang Guang;Lü Mingshou;Sun Zhihui;Shi Yanguo;School of Food Engineering,Harbin University of Commerce;

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 稻米是我国主要的粮食作物之一,米糠是稻米加工过程中的主要副产物,米糠中含有丰富的膳食纤维、脂肪、蛋白质。一直以来米糠的营养价值都未得到合理的开发利用,尤其是丰富的膳食纤维成分。本研究以脱脂米糠粉为原料,利用单因素和正交试验,通过比对不同挤压嘭化条件下米糠中可溶性膳食纤维的得率的影响。应用扫描电镜、热重分析等方法对可溶性膳食纤维进行表征。结果显示,第五段挤压套筒温度130℃,螺杆转速120r/min,米糠粉水分22%条件下,米糠可溶性膳食纤维得率可达到最高。通过扫描电镜观察,挤压嘭化后的米糠粉表面结构疏松,具有蜂窝状结构,热重分析稳定。通过比对为挤压嘭化的脱脂米糠粉,挤压嘭化工艺可显著提高米糠膳食纤维的持水力、持油力等特征,挤压嘭化工艺对米糠膳食纤维的结构及理化性质均有显著地提高。更多还原

【Abstract】 Rice is one of the main grain crops in China and rice bran is the main by-product during rice processing.Rice bran contains abundant dietary fibers,fats and proteins which haven’t been properly developed and utilized yet especially dietary fibers in rice bran.Consequently,focused on degrease rice bran powder,this research revealed the influence of soluble dietary fiber yields in rice bran under different extrusion conditions using single factors and orthogonal texts.The identification of soluble dietary fiber was determined by SEM and thermogravimetry.Results showed that the best yield of soluble dietary fiber was collected when the fifth extruding chamber temperature was 130℃,screw rotation speed was 120 r/min and rice bran water content was 22%.The surface of rice bran was monitored of loose and honeycomb shape using SEM.As a result,extrusion technology could evidently improve the water holding capacity and oil holding capacity and other prime physiochemical properties of rice bran.更多还原