葡萄皮渣源可溶性膳食纤维面包加工工艺研究.docVIP

葡萄皮渣源可溶性膳食纤维面包加工工艺研究 马慧明 程金秋 王玉彤 文连奎 吉林农业大学食品科学与工程学院 松原市食品药品检验所 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 采用双螺杆挤压机对葡萄皮渣进行挤压膨化, 经酶解纯化后提取可溶性膳食纤维添加于面包中, 通过正交试验研究不同比例的可溶性膳食纤维对面包品质和质构特性的影响。结果表明, 葡萄皮渣挤出最佳参数为:挤出温度150℃, 物料含水量43%, 螺杆转速200 r/min;面包配方以面粉为基料, 可溶性膳食纤维粉添加量为6%, 酵母粉添加量为1.75%, 白砂糖添加量为15%, 面包的感官评分最高, 此配方加工出的面包硬度为945 g, 弹性为0.92, 凝聚力为0.79, 回复性为0.32, 咀嚼性为814 g, 胶着性为756, 达到面包品质要求。 关键词： 葡萄皮渣; 可溶性膳食纤维; 双螺杆挤压; 面包; Study on Processing Technology of Soluble Dietary Fiber from Grape Pomace Ma Hui-ming Cheng Jin-qiu Wang Yu-tong Wen Lian-kui College of Food Science and Engineering, Jilin Agricultural University; Songyuan Institute for Food and Drug Control; Abstract： The grape pomace was extruded by twin-screw extruder, and the soluble dietary fiber was added to the bread.The effects of different proportions on bread quality and texture characteristics were studied.The results of orthogonal experiment showed that the optimum extrusion parameters of grape pomace were that the extrusion temperature was 150 ℃, the moisture content of material was about 43%, and the screw speed was 200 r/min;Bread formula with flour as base material, the content of soluble dietary fiber powder was 6%, yeast powder increased to 1.75%, sugar added 15%, bread sensory score was the highest, bread hardness was 945 g, elasticity was 0.92, cohesion was 0.79, recovery was 0.32, chewiness was 814 g, gumminess was 756, to meet the quality requirements of bread. Keyword： grape pomace; soluble dietary fiber; twin screw extrusion; bread; 葡萄 (Vitis vinifera L.) 为葡萄科植物葡萄的果实, 为落叶藤本植物, 在我国已有两千多年的栽培历史[1]。目前, 葡萄主要用于鲜食、干制、酿酒及果汁, 加工过程中的葡萄皮渣大多被弃, 极少得到充分开发利用[2]。 葡萄皮渣膳食纤维主要以多聚糖、木质素及含氮物质为主, 其中总膳食纤维的含量达干物质的75%以上, 而水溶性膳食纤维含量则占总膳食纤维含量的15%以上, 并以果胶类物质含量最为丰富[3]。由于葡萄皮渣中富含多酚类物质, 它也是一种具有抗氧化特性的膳食纤维, 因此葡萄皮渣是一种优质的膳食纤维资源[4-5]。 双螺杆挤压是将物料置于挤出机的高温高压状态下, 然后瞬间释放至常温常压, 使物料内部结构和性质发生变化的过程[6]。可用于提高膳食纤维的可溶性, 纤维物料被微粒化, 促使连接纤维分子的化学键断裂, 达到不溶性膳食纤维向水溶性膳食纤维转化。 试验采用双螺杆挤压葡萄皮渣经提取纯化获得可溶性膳食纤维加工高纤维面包[7-9],