摘要
采用响应曲面中的Box-Behnken模式,对超高压改性小麦麸皮的条件进行优化。以超高压处理压力﹑时间﹑料液比为因素,以小麦麸皮的持水力﹑膨胀力﹑可溶性膳食纤维的含量为响应值,进行响应曲面设计,建立持水性﹑膨胀性﹑可溶性膳食纤维含量的回归模型,优化工艺参数。结果表明,最佳处理条件为处理压力400MPa,时间20min,料水比17∶100(m∶V),该条件下小麦麸皮的持水力﹑膨胀力﹑可溶性膳食纤维含量分别为3.08g/g,1.49mL/g,3.12%。经超高处理的小麦麸皮样品结构更加疏松,颗粒体积膨大,表面孔隙﹑层状结构增多,其性能明显改善。
The effects of different treated pressure, time and ratios of solid to liquid on the water holding capacity, welling capacity and the soluble dietary fiber content of wheat bran were optimized with response surface methodology and the regression prediction models of the holding water capacity, swelling capacity, soluble dietary fiber content were established. The optimum process were the UHP pressure 400 MPa, processing time 20 min, ratio of solid to liquid 17 100（m · V）, the response values were 3.08 g/g,1.49 mL/g,3.12% respectively. The treated wheat bran and the raw material were observed with SEM and showed that the particles of treated material were inflated and the surface of which were multihole and flake-like.
出处
《食品与机械》
CSCD
北大核心
2011年第4期10-14,共5页
Food and Machinery
基金
农业部绿色农业公益项目(编号:2007-05)
