摘要
采用双螺杆挤压机在5个套筒温度和物料水分水平下对小米进行挤压膨化,然后测定产品中淀粉的理化特性。结果表明:与物料水分相比套筒温度对小米淀粉糊化度的影响较大,而对水溶性糖含量的影响相反。V区温度从165℃升至180℃时糊化度明显降低,物料水分从15%升至21%时水溶性糖含量降低。与套筒温度相比物料水分对特征黏度影响较大,其值在单位机械能耗(SME)大于420W·h/kg时不再随SME增大而进一步降低。RVA测定结果也显示挤压导致淀粉糊化和降解;RVA黏度随套筒温度升高而升高,直至195℃;随物料水分含量升高而升高,直至21%。
Foxtail millet was extrusion- expanded with a twin- screw extruder at five barrel temperature （BTs） and feed moisture（FMs） levels.Then the physicochemical properties of starch in the extrudates were measured.The results showed that the BT gave a larger impact on the gelatinization degree than FM did.As for water-soluble sugar,FM gave a larger impact.The gelatinization degree decreased sharply with BT at V section increasing from 165℃ to 180℃The water-soluble sugar decreased with FM increasing from 15% to 21%.Compared with BT, FM had a bigger impact on the intrinsic viscosity,which did not decrease further when specific mechanical energy （SME）was beyond 420W · h/kg.RVA measurement also demonstrated that starch gelatinization and degradation occurred during extrusion.RVA viscosity increased with BT at V section until 195℃,and with FM until 21%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期185-188,共4页
Science and Technology of Food Industry
关键词
挤压
小米淀粉
理化特性
糊化度
黏度
extrusion
foxtail millet starch
physicochemical properties
gelatinization degree
viscosity
