挤出处理对碎米粉中可溶性固形物及可溶性糖含量的影响

将精白米加工过程中产生的碎米粉进行挤出处理，通过正交试验对影响碎米粉中可溶性固形物及可溶性糖含量的主要因素进行研究和分析。结果表明：各因素对可溶性固形物及可溶性糖含量影响强弱次序为水分含量＞螺杆转速＞挤出温度；碎米粉双螺杆挤出的最佳条件为含水量25%、挤出温度140℃、螺杆转速240r/min，在此条件下，碎米粉挤出物中可溶性固形物及可溶性糖含量分别为39.88%、7.90%，分别是未挤出处理样的1.53倍、3.64倍。采用高效液相色谱法，对最佳挤出条件处理的碎米粉中可溶性糖进行检测，其中果糖275.124mg/100g、葡萄糖891.632mg/100g、蔗糖853.144mg/100g、麦芽糖516.576mg/100g、麦芽三糖353.266mg/100g。

Effect of Extrusion on Contents of Soluble Solids and Soluble Sugar in Rice Flour

Broken rice and flour from the whitening and polishing of brown rice was extruded, and main factors that affect the contents of soluble solids and soluble sugar in extruded rice flour were investigated. The results indicated that moisture content was the most significant affecting factor, followed by screw speed and extrusion temperature. The optimal moisture content, screw speed and extrusion temperature were determined as 25%, 240 r/min and 140 ℃, respectively. Under the optimal extrusion conditions, the contents of soluble solids and soluble sugar in extruded rice flour were 39.88% and 7.90%, respectively, revealing a 1.53- and 3.64-fold increase compared with those of non-extruded samples. HPLC analysis of soluble sugars in extruded rice flour obtained under the optimal conditions showed that 100 g of samples contained 275.124 mg of fructose, 891.632 mg of glucose, 853.144 mg of sucrose, 516.576 mg of maltose and 353.266 mg of maltotriose.