期刊论文

中文

食品科技

1005-9989

2019

44

01

211-216

10.13684/j.cnki.spkj.2019.01.036

武汉轻工大学校立科研项目(2017y21).

本校为第一机构

以玉米为基料,分别添加质量分数为10%、20%、30%、40%、50%的麦胚,然后在180、230 r/min和280 r/min 3种转速下对其进行挤压膨化制备得到膨化产物。对膨化产物的单位消耗机械能（SME）、块密度（PD）、膨化度（ER）、硬度、吸水性指数（WAI）、水溶性指数（WSI）、X射线衍射（XRD）、淀粉与脂肪的络合程度（CI值）等理化性质进行检测。结果表明,当麦胚含量增加时,混合粉的SME呈下降趋势,PD显著上升,ER整体呈下降趋势,硬度逐渐增强,WAI呈显著下降趋势,WSI有小幅上升,CI值呈上升趋势。当螺杆转速由180 r/min上升到280 r/min时,SEM变大,PD在麦胚含量高于20%、180 r/min的条件下明显高于其他2个高转...

In this paper, wheat germ was added to corn with 10%, 20%, 30%, 40% and 50% respectively, extruded products were prepared by extrusion at 180 r/min, 230 r/min and 280 r/min respectively at three screw speeds. The physical and chemical properties of the extruded powder such as specific mechanical energy(SME), piece density(PD), expansion ratio(ER), hardness, water absorption index(WAI), water solubility index(WSI), X-ray diffraction(XRD) and starch-lipid complexes index(CI) were measured. The results showed that when the content of wheat germ increased, SME of wheat germ-corn mixed powder were ...