期刊论文

中文

食品工业

1004-471X

2020

41

11

86-90

十三五国家重点研发计划（2018YFD0401002）；

本校为第一机构

将按照7︰1比例混合的小麦麸皮与胚芽复配粉进行挤压处理,以期降低脂肪氧化酶活力的同时提高复配粉可溶性膳食纤维含量。在单因素试验基础上,利用响应面的Box-Behnken设计对挤压工艺进行优化,以Ⅳ区挤压温度、液体进料量、螺杆转速为3因素,研究各因素对脂肪氧化酶活力和可溶性膳食纤维含量的影响。结果表明,螺杆转速110 r/min、液体进料量19.00%,Ⅳ区挤压温度109℃时,脂肪氧化酶活力平均值为421.15±2.13 U/L,可溶性膳食纤维含量平均值为6.39±0.58 g/100 g。相较于未处理小麦麸皮、胚芽复配粉,挤压处理后复配粉的脂肪氧化酶活力降低51.77%, SDF增加39.82%,表明挤压处理能有效钝化复配粉中脂肪氧...

The wheat bran and wheat germ mixed powder mixed in a ratio of 7︰1 was extruded to reduce the activity of lipoxygenase and increase the content of soluble dietary fiber in the mixed powder.Based on the single-factor test,the BoxBehnken design of the response surface was used to optimize the extrusion process.The three factors of extrusion temperature in theⅣzone,liquid feed volume,and screw speed were used to study the factors affecting the activity of lipoxygenase and soluble dietary fiber content.The results showed that when the screw speed...