摘要
豆渣中含有丰富的营养物质,使其具有了很多保健功能,例如其中富含的膳食纤维可预防糖尿病、心血管疾病以及肥胖,还有氨基酸互补的功效。豆渣磨成粉后可以和面粉、玉米粉等按照一定比例混合应用于焙烤食品中,豆渣焙烤食品的研发需要对豆渣进行预处理,预处理可以促进人体对豆渣中营养物质的吸收,提升其营养价值。为了提升豆渣焙烤食品的营养价值与口感,以豆腐生产过程中的副产品豆渣为原料,采用挤压膨化技术对豆渣的膨化度和可溶性膳食纤维进行研究。结果表明:调整螺杆转速360 r/min,对水质量分数为21%的物料在170℃的挤压温度下进行挤压膨化,得到的物质膨化度良好,且疏松多孔,粉碎之后可作为焙烤食品的原材料。
Soybean dregs contain rich nutrients and have a lot of bioactivities. The dietary fiber in bean dregs can prevent diabetes,bowel cancer,cardiovascular diseases,obesity,and increase defecation.Soybean dregs,mixed with wheat flour and corn flour,could be used as materials in baked food. The extrusion technology was applied to increase the quality of soybean dregs and the expansion degree and soluble dietary fiber content were investigated. The results showed that under the condition of the rotate speed of 360 r/min,extruded material water content of 21% and 170 ℃,the puffed material was loose and porous,and had the good expansion degree,which could be used as raw material for baking food.
出处
《食品科学技术学报》
CAS
2017年第6期28-35,共8页
Journal of Food Science and Technology
基金
国家重点研发计划项目(2017YFD0400200)
关键词
豆渣
挤压膨化
膨化度
膳食纤维
响应面试验
soybean dregs
extrusion
expansion degree
dietary fiber
response surface method
