全脂米糠膳食纤维化挤压及可溶性工艺技术研究

为了探索全脂米糠粉挤压规律,以纤维素酶为催化剂,利用双螺杆挤压机做生化反应器对全脂米糠粉进行了挤压试验研究,获得了具有不同膳食纤维含量的挤出物。在单因素研究的基础上,采用了五元二次正交旋转组合设计(1/2)实施研究了机筒温度、螺杆转速、物料水分、加酶量和模孔直径对挤出物膳食纤维含量的影响规律。结果表明:5个因素对膳食纤维得率的影响大小依次为水分(X2)机筒温度(X4)pH值(X1)酶添加量(X3)螺杆转速(X5)。在pH值6.5、水分39%、加酶量3.5%、转速110r/min和机筒温度125℃条件下,所得全脂米糠粉中膳食纤维产率为33.51%。可溶性膳食纤维含量为9.9%。

Dietary Fibrosis Extrusion and Soluble Dietary Fiber for Full-fat Rice Bran

In order to study regularity of extrusing fllll-fat rice bran powder, taking cellulose as catalysts, twin- screw extruder was used for testing full-fat rice bran powder as bioreactors and extrndates with different dietary fiber contents were obtained. On basic of single factor analysis method, barrel temperature, screw speed, moisture content of rice bran powder, content of adding enzyme and die orifice diameter were applied to factor in the experiment and quadratic regression orthogonal rotational combing design with five factors was used to examine the effects of the content of dietary, fiber. Result showed that moisture content of rice bran powder （X2） 〉bahel temperature （X4） 〉pH value （Xt） 〉 content of adding en- zyme （X3） 〉screw speed （X5） on basic of the effect of the yield of dietary fiber. On condition that pH6.5, moisture content of rice bran powder was 39%, content of adding enzyme was 3.5%, screw speed was 110r/min, barrel temperature was 125℃. Yiehl of dietary fiber was 33.51%, content of soluble dietary fiber was 9.9% from full-fat rice bran powder