挤压处理的麦麸对酸奶品质的影响

探究不同挤压加工条件对麦麸膳食纤维含量的影响，进而考察挤压麦麸含量对酸奶品质特性的影响。结果表明，螺杆转速、水分含量、挤压温度的提高均有利于糖苷键的断裂，从而促进不溶性膳食纤维向可溶性膳食纤维的转化。选取挤压加工条件为螺杆转速200 r/min、水分含量10%、挤压温度110℃，麦麸经该挤压加工条件处理后，其可溶性膳食纤维含量与总膳食纤维含量分别较麦麸原料提升3.49倍和2.06倍，将挤压处理后的麦麸作为功能性成分添加于酸奶中，与零添加挤压麦麸酸奶样品相比，添加2%挤压麦麸酸奶的黏度与硬度均有显著改善，并且感官评价结果表明其评分最高达83.8，整体呈现淡黄色且均匀有光泽，凝乳细腻无析出，具有麦麸香味和乳酸发酵香味。

Effect of Extruded Wheat Bran on the Quality of Yogurt

This paper investigated the effect of different extrusion processing conditions on the dietary fiber of wheat bran and explored the effect of extruded wheat bran on the quality of yogurt. The results showed that an increase in screw speed，moisture content，and extrusion temperature was conducive to the breakage of glycosidic bonds，thus promoting the conversion of insoluble dietary fiber to soluble dietary fiber. The selected extrusion conditions were screw speed of 200 r/min，moisture content of 10%，and extrusion temperature of 110 ℃.After wheat bran was extruded under these conditions，the contents of soluble dietary fiber and total dietary fiber increased by 3.49 and 2.06 times，respectively.The extruded wheat bran was added into yogurt as a functional ingredient，and compared with those of yogurt without extruded wheat bran，the viscosity and hardness of yogurt with 2% extruded wheat bran were significantly improved. And the sensory evaluation results showed that it scored the highest 83.8 points，had an overall light-yellow color with uniform luster and fine curd without precipitation，as well as the flavors of wheat bran and lactic acid fermentation.