| 麦胚芽挤压膨化加工特性及其理化性质研究 |
| |
| 引用本文： | 陈宁东,金飞龙,李共国.麦胚芽挤压膨化加工特性及其理化性质研究[J].粮食与食品工业,2009,16(3):29-32. |
| |
| 作者姓名： | 陈宁东 金飞龙 李共国 |
| |
| 作者单位： | 1. 浙江临海市国土资源管理局,临海,317100
2. 浙江万里学院宁波市农产品加工技术重点实验室,宁波,315100 |
| |
| 摘 要： | 研究了挤压加工过程中物料配比、物料水分含量及加工温度等主要参数对麦胚芽膨化效果的影响及其理化性质的变化。结果表明：麦胚芽挤压膨化后，粗纤维含量明显下降，其食用口感得到了明显改善。随加工温度的上升，膨化物中粗纤维含量极显著地下降（p〈0．01），而色差值则显著增A（p〈0．05）。随着螺杆转速的增大，膨化产物的色差值呈下降趋势。
|
| 关 键 词： | 麦胚芽 挤压膨化 加工参数 理化性质 |
Study on extrusion processing properties of wheat germ and its physicochemical properties |
| |
| Chen Ningdong,Jin Feilong,Li Gongguo.Study on extrusion processing properties of wheat germ and its physicochemical properties[J].Cereal and Food Industry,2009,16(3):29-32. |
| |
| Authors: | Chen Ningdong Jin Feilong Li Gongguo |
| |
| Affiliation: | Linhai 317100;Ningbo 315100 |
| |
| Abstract: | The influences of main processing parameters on the extrusion effect of wheat germ and the changes of its physicochemical property are studied,including materials ration,moisture content in stuff,processing temperature,and so on.The results show that the crude fibre content of wheat germ after extrusion descends evidently and its taste feeling is improved obviously.It is also proved that processing temperature has a significant negative relationship with the crude fiber concentration of extrusion product(p<... |
| |
| Keywords: | wheat germ extrusion processing parameters physicochemical properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
