压差式膨化加工对豆渣可溶性膳食纤维的影响 - 天津科技大学学报.pdf

第 28 卷 第 2 期 天津科技大学学报 Vol. 28 No. 2 2013 年 4 月 Journal of Tianjin University of Science Technology Apr. 2013 压差式膨化加工对豆渣可溶性膳食纤维的影响 纪绪前，陈 野，高 辰，侯 强 (天津科技大学食品工程与生物技术学院，天津 300457) 摘 要 ：以豆渣为原料，通过压差式膨化加工提高可溶性膳食纤维 (SDF)的含量并改善其物性．结果表明 ：物料水分 83%、膨化温度 70,℃、处理时间 90,min 时，豆渣中可溶性膳食纤维含量与原料豆渣相比从 3.9%增加至 18.2%．豆渣膨 化前后的物性实验表明 ：膨化豆渣在水溶性、膨胀性和持水性方面与原料豆渣相比分别提高 43.5%、37.0%和 30.8%．豆 渣的差示扫描量热 (DSC)分析结果表明 ，膨化豆渣在 200,℃以下结构稳定；扫描电子显微镜 (SEM)观察膨化豆渣结 构 ，可以看出其纤维结构有明显的降解． 关键词 ：豆渣；压差式膨化；可溶性膳食纤维；物性 中图分类号：TS210.9 文献标志码 ：A 文章编号 ：1672-6510 (2013)02-0006-05 Effect of Differential Pressure Explosion Puffing Processing on Soluble Dietary Fiber of Soybean Residue JI Xuqian ，CHEN Ye ，GAO Chen ，HOU Qiang (College of Food Engineering and Biotechnology ，Tianjin University of Science Technology ，Tianjin 300457 ，China) Abstract ：Soybean residue was used as material．The soluble dietary fiber content of the soybean residue was raised and its physical properties were improved under differential pressure explosion puffing processing. The results suggested that when the water content of the raw material was 83% ，the treatment temperature was 70,℃，and the process-time was 90,min ，the soluble dietary fiber content of the soybean residue increased from 3.9% to 18.2% after the explosion. The physical property experiments showed that the water-solubility ，expansion ，and wat