| 挤压对大米啤酒辅料中抗性淀粉含量的影响 |
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| 引用本文： | 王国庆,申德超,王志华. 挤压对大米啤酒辅料中抗性淀粉含量的影响[J]. 山东理工大学学报：自然科学版, 2007, 21(5): 81-84 |
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| 作者姓名： | 王国庆 申德超 王志华 |
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| 作者单位： | 山东理工大学,轻工与农业工程学院,山东,淄博,255049;东北农业大学,食品学院,黑龙江,哈尔滨,150030 |
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| 摘 要： | 为探索挤压蒸煮大米啤酒辅料麦汁浸出物收得率高于传统不挤压蒸煮啤酒辅料收得率的原因,用二次正交旋转组合试验法设计安排试验,研究了大米挤压蒸煮系统诸参数(套筒温度、物料含水量、螺杆转速)对大米抗性淀粉含量的影响规律.研究结果表明,挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%,比原料中抗性淀粉含量减少6.17%.
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| 关 键 词： | 大米 挤压 抗性淀粉 |
| 文章编号： | 1672-6197（2007）05-0081-04 |
| 修稿时间： | 2007-03-20 |
Influence of extrusion on the content of rice resistant starch of rice beer adjunct |
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| WANG Guo-qing,SHEN De-chao,WANG Zhi-hua. Influence of extrusion on the content of rice resistant starch of rice beer adjunct[J]. Journal of Shandong University of Technology:Science and Technology, 2007, 21(5): 81-84 |
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| Authors: | WANG Guo-qing SHEN De-chao WANG Zhi-hua |
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| Affiliation: | 1. School of Light Industry and Agricuhral Engineering, Shandong University of Technology, Zibo 255049, China; 2. College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | To explore why the ratio of collectable wort extract is higher than that of non-extruded,the influences of all parameters of rice extrusion system(barrel temperature,material moisture,screw speed) on resistant starch content of extuded rice were studied by using second-order quadratic orthogonal rotating combination design method.The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively. |
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| Keywords: | rice extrude resistant starch |
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