| 玉米挤压糊化度和脂肪含量的研究 |
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| 引用本文： | 孙福来,朱琴,王翔飞,方维明. 玉米挤压糊化度和脂肪含量的研究[J]. 河南工业大学学报(自然科学版), 1997, 0(1) |
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| 作者姓名： | 孙福来 朱琴 王翔飞 方维明 |
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| 作者单位： | 扬州大学农学院食品科学系 |
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| 摘 要： | 用单螺杆挤压机挤压玉米，在挤压机转速和模孔直径不变的条件下，挤出物糊化度与玉米水分含量关系显著，玉米水分含量在１４％～１８％时，挤出物糊化度大于８５％。玉米挤压后，粗脂肪含量减少，结合脂肪增加，增加量与糊化度成正相关，当糊化度大于９０％时，结合脂肪增加到９０％以上。
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| 关 键 词： | 玉米；挤压；脂肪；糊化度 |
STUDIES ON THE EXTRUSION GELATINIZATION DEGREE OF CORN AND FAT CONTENT |
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| Sun Fulai Zhu Qin Wang Xiangfei Fang Weiming. STUDIES ON THE EXTRUSION GELATINIZATION DEGREE OF CORN AND FAT CONTENT[J]. Journal of Henan University of Technology Natural Science Edition, 1997, 0(1) |
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| Authors: | Sun Fulai Zhu Qin Wang Xiangfei Fang Weiming |
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| Abstract: | There is an obvious relationship between gelatinization degree of corn and its moisture content while being extruded with the single extruder under the conditions of certain run and the diameter of die orifice.When the moisture content is in the range of 14% to 18%,its gelatinization degree is higher than 85%.After the corn is extruded the crure fat content drops and the combined fat content increases,with a positive correlation to its gelatinization degree.The combined fat will be over 95%,if its gelatinization degree is over 90%. |
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| Keywords: | corn extrusion fat gelatinization |
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