摘要
为提高豆渣利用率,改善其风味和口感,拓宽豆渣在食品领域的应用,本研究以豆渣为主要原料,与低筋粉进行调配后制得复配粉,并对其进行挤压膨化处理。以可溶性膳食纤维含量为指标,采用响应面法优化挤压膨化工艺。通过傅立叶红外光谱和粒度仪对挤压膨化前后复配粉的官能团及粒度进行分析,差示量热扫描对其进行稳定性分析。结果表明,最佳挤压膨化加工参数为物料水分30%、挤压温度180℃、螺杆转速160 r/min。此时复配粉中可溶性膳食纤维含量由3.11%提升至15.47%,挤压膨化后复配粉的持水性由3.45 g/g提升至4.86 g/g,复配粉的持油性由2.27 g/g提升至4.85 g/g;挤压膨化后复配粉中的膳食纤维,红外光谱图具有显著的糖类特征吸收峰;挤压膨化后复配粉中的可溶性膳食纤维粒度减小;挤压膨化后复配粉具有高度的热稳定性。综上,经过挤压膨化改性后豆渣复配粉的理化性质有着明显的提升,本研究为豆渣改性利用提供了理论依据。
To improve the utilization of soybean dregs with the flavor and taste,and expand the application of soybean dregs in the food field,the soybean dregs was used as the main raw materialto be extruded after mixed with low-gluten flour.The contents of soluble dietary fiber was used as an index.The extrusion was optimized by response surface method.The functional groups and particle size of combination was analyzed by fourier transform infrared spectroscopy and grain size analyzer.The stability analysis was carried out by differential calorimetry scanning.The results showed that the optimum extrusion processing parameters were water content 30%,extrusion temperature 180℃,screw speed 160 r/min.At this time,the soluble dietary fiber contents of the combination increased from 3.11%to 15.47%.The water holding capacity of the combination after extrusion was increased from 3.45 g/g to 4.86 g/g,while the oil holding capacity was from 2.27 g/g to 4.85 g/g.The dietary fiber in the compound powder after extrusion had a significant absorption peak of saccharide characteristics.The grain size of soluble dietary fiber in the compound powder after extrusion was reduced.The combination had a high thermal stability after extrusion.In summary,the physicochemical properties of the combination after extrusion were significantly improved,which provided a theoretical basis for the modification and utilization of soybean dregs.
作者
孙冰玉
李鑫宇
张光
王尚杰
石彦国
SUN Bing-yu;LI Xin-yu;ZHANG Guang;WANG Shang-jie;SHI Yan-guo(Key Laboratory of Food Science and Engineering of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期78-83,107,共7页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划资助(2016YFD0400402)
关键词
豆渣
挤压膨化
可溶性膳食纤维
响应曲面
soybean dregs
extrusion
soluble dietary fiber
response surface
