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挤压蒸煮对营养物的影响 总被引:1,自引:0,他引:1
当今各种形式的挤压工艺被广泛地用于传统产品和现代产品的生产。挤压技术以其用途广泛和经济性这两个突出优点,使其在食品工业上的应用范围不断扩大。因此,人们对挤压蒸煮对产品营养的影响进行了大量的研究。总的来说,研究结果可以消除人们因食用挤压产品而对健康方面的担心。挤压蒸 相似文献
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蛋白质在挤压蒸煮过程中的变化 总被引:11,自引:0,他引:11
蛋白质在挤压蒸煮过程中的变化前言蛋白物料的挤压蒸煮是现代比较先进的加工工艺,第一篇关于植物蛋白组织化的专利登记于1966年。挤压蒸煮的优点很多,但作为它的一项专门用途,即用在植物蛋白肉的制造上并没达到人们预期的结果。尽管需考虑的因素很多,包括经济因素... 相似文献
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Thomas Brümmer Friedrich Meuser Bernhard van Lengerich Claudia Niemann 《Starch - St?rke》2002,54(1):1-8
By using a systems analytical model (SAM) and a fuzzy logic control software (fuzzy CIM) extrusion experiments were designed, that enabled a differentiation of the influence of the thermal energy input, expressed by the product temperature (PT), and the influence of the specific mechanical energy input (SME) on the molecular structure of extruded starch. The chromatographic examination of the molecular changes in the starch clearly revealed the influence of the extrusion cooking conditions on molecular degradation. The molecular size of extruded starch, expressed as the weight average of the molecular weight (M̄ w), decreased exponentially when SME increased. In the range of 110—180 °C, PT had no significant influence on M̄ w so that the observed reduction of M̄ w was primarily dependent on the increase in SME. By contrast, the polydispersity depended both on PT and SME. The influence of PT on the polydispersity was of minor significance up to 160 °C, increasing more steeply at higher temperatures. PT increase above 180 °C resulted in increasing reducing power of the extruded starch, whereas SME had almost no effect on reducing power. Only at a PT of more than 180 °C small amounts of short chain molecules with a degree of polymerisation (DP) smaller than 6 could be determined. 相似文献
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Extrusion variables including moisture (15 and 2.5%), temperature (50°, 125° and 200°C) and screw speed (50, 125 and 200 rpm) of two low tannin sorghum varieties extruded with 0, 2 and 4% calcium hydroxide were studied. Protein digestibility was determined by in vitro pepsin assay. Extrusion improved digestibility from 45.9 to 74.6% and 43.9 to 68.2% for the two varieties, respectively. Temperature was the key extrusion variable that influenced digestibility. Screw speed and moisture did not have significant effects. Alteration of pH before extrusion further improved digestibility. 相似文献
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为开发糖尿病肾病患者专用主食,以低蛋白主食常用的小麦淀粉为原料,以咀嚼度和膨胀度作为品质评价指标,通过单因素及响应面优化探讨螺杆转速、加水量、挤压温度对淀粉面条品质的影响,建立低蛋白面条挤压熟化加工工艺的回归模型。各因素对面条品质的影响主次顺序为:加水量﹥螺杆转速﹥挤压温度;最佳加工工艺:螺杆转速为93 r/min,加水量为31%,挤压温度为70℃。此工艺条件下,小麦淀粉挤压面条的咀嚼度(3 908±40)g、感官评分(73.65分)略低于市售意大利面[(4 661±61)g,81.91分],面条直径[(2.80±0.05)mm]略粗于意大利面[(1.94±0.02)mm],基本不影响糖尿病、肾病患者膳食习惯。 相似文献
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A whey protein isolate (WPI) was coagulated by thermomechanical processing in a twin screw extruder. Nonaggregated semi-solid spreads were obtained only in the pH range 3.5–3.9, at ca 20% protein (77% water), a barrel temperature of 90–100°C and a screw speed of 100–200 rpm. WPI extrusion-coagulated at pH 3.9 displayed a high nitrogen solubility (NSI) (43–47%). Electrophoresis indicated that the β-lactoglobulin constituent was entirely soluble in 1% SDS, while scanning calorimetry revealed about 82% protein unfolding. WPI extrusion-coagulated at pH 4.5–6.8 displayed lower NSI (25%), were less soluble in 1% SDS, were 88% unfolded and had grainy texture. Light microscopy, centrifugation in glycerol solutions, and laser diffractometry indicated the acid spread (pH 3.9) was composed of small coagulated particles, mean diameter 11.5 μm (volume basis). 相似文献
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W. Wiedmann 《Starch - St?rke》1987,39(10):352-357
Extrusion cooking is introduced as a modern high-temperature-short-time process. The cooking time at high temperatures is a matter of seconds, which has a favourable effect in maintaining the properties of the ingredients and active substances, while giving high rates for the destruction of micro-organisms. The end-products have a long shelf-life on account of their low process moisture content. The quality of extruder-cooked products depends on the extrusion system. The self-cleaning co-rotating twin-screw extruder with its narrow residence time spectrum is the optimum system. However, the counter-rotating intermeshing machine has certain advantages for products of low viscosity. Continuous extrusion cooking has economic advantages mainly because it replaces many batch processes and because extrusion is carried out entirely or almost entirely with the final moisture content, thus avoiding the necessity to evaporate huge quantities of water. 相似文献
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A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods. Roll-cooking should be better than extrusion-cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion-cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll- or extrusion-cooking, but it appears that heating time must be held to a minimum. 相似文献