摘要
以玉米芯为原材料,通过挤压喷雾处理提高了玉米芯中可溶性糖的含量,对提取的玉米芯可溶性糖进行理化性质研究,结果表明:最适挤压处理工艺参数:物料水分含量75%,挤压温度160℃,挤压转速125 r/min,处理后,玉米芯可溶性糖含量由18.84%提高到52.05%;差示扫描量热(DSC)分析结果表明,经挤压处理得到玉米芯可溶性糖在200℃以下结构稳定;扫描电子显微镜(SEM)观察挤压后玉米芯结构,可以看出致密光滑的结构变得疏松多孔。
Corn cob is used as material. The soluble sugar content of the corn cob recreased under blasting extrusion processing, and the physicochemical properties of soluble sugars extracted from corn cob was studied.The optimal parameters were ： water content of 75 %, extrusion temperature of 160 ℃, rotating speed of 125 r/min,the soluble sugar content of the corn cob increased from 18.84 % to 52.05 % after the explosion.Analysis of differential scanning calorimetry（DSC） showed that the explosion puffed corn cob remained its structural stability below 200 ℃.At the same time the dense structure degraded to loose structure through observed by scanning electron microscopy（SEM）.
出处
《食品研究与开发》
CAS
北大核心
2016年第1期119-122,共4页
Food Research and Development
