双螺杆挤压加工麦胚芽冲剂的研究

以感官评价为指标，通过挤压膨化、粉碎和调配等工艺研制了麦胚芽和玉米粉混合的冲剂产品。结果表明：麦胚芽经挤压加工后粗纤维含量下降达46．2％，水溶性蛋白质含量从原来的3．6mg／g增加到38．1mg／g。配料中玉米粉含量越高，挤压加工产物的膨化率越高，但不能改善其粉碎品的溶解性。物料配比对麦胚芽冲剂产品的感官评分有明显的影响（p〈0．1）。多重比较结果表明：物料配比A3（麦胚芽：玉米粉=9：1）与A2（麦胚芽：玉米粉=7：3）之间麦胚芽冲剂的感官评分无明硅的差异。

Study on Triturated Food of Wheat Germ by Twin-screw Extrusion Processing

Triturated food prepared by extrusion of wheat germ and cornmeal was studied with referent indexes of sensory characteristics. The results showed that the raw fiber content of wheat germ was decreased by 46.2% after twin-screw extrusion processing, and the soluble protein content was increased from 3.6 mg/g to 38.1 mg/g. The higher the content of cornmeal, the higher the expansion rate of extrusion product, but the dissolution of its triturated food could not be improved. The ANOVA analyse showed that the material ratio had obvious influence on the sensory evaluation of triturated food （p〈0.1）. Multiple comparison showed that there was no obvious difference of sensory evaluation of triturated food between material ratios A3 （wheat germ： cornmeal =9：1） and A2 （wheat germ： cornmeal =7：3）.