摘要:
采用双螺杆挤压膨化工艺制备人参、山药膨化制品,并研究其最佳工艺条件及其膨化前后理化性质的变化。以生晒参、山药饮片为实验材料,将生晒参粉与山药饮片粉按1:1比例混合,在单因素的基础上,以膨化制品的径向膨化率为考察指标,根据L9(34)正交表进行正交试验,确定人参、山药复合粉挤压膨化的最佳工艺参数,并对膨化前后的营养品质、物理化特性、有效成分进行比较分析。结果显示:人参、山药复合挤压膨化的最佳工艺参数为:螺杆转速为250 r/min,Ⅲ区温度160 ℃,物料水分含量24%,在此条件下得到疏松多孔的膨化制品,产品径向膨化率达到最大值为2.43。人参、山药复合粉挤膨化后与膨化前营养化学成分相比,粗灰分含量差异不大(P>0.05),粗脂肪、TDF、IDF、粗蛋白质、可溶性蛋白质、总淀粉、支链淀粉含量均降低(P<0.05);可溶性膳食纤维、直链淀粉均有提高(P<0.05),分别提高了12.96%、18.03%。膨化后与膨化前物理特性比较,糊化度、WSI、WAI均有提高;人参、山药复合粉基本营养化学成分与物理特性相关性分析表明,膨化前后的糊化度变化率与淀粉含量变化率、支链淀粉含量变化率呈显著负相关(P<0.05),WAI值的变化率与IDF呈极显著正相关(P<0.01),WSI值与支链淀粉、脂肪、TDF、IDF含量变化率呈显著负相关(P<0.05)。膨化前后人参总皂苷由5.50%下降到5.15%,差异显著(P<0.05)。结论:通过挤压膨化技术的应用,使人参、山药复合粉的理化性质得到了改善,为进一步研究奠定理论基础。
关键词:
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人参
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山药
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挤压膨化
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正交优化
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理化性质
Abstract:
Expanded ginseng yam products were prepared by twin-screw extrusion process,and the best process and the changes of physical and chemical properties before and after extrusion were studied. Taking raw sun-dried ginseng and yam decoction pieces as experimental materials,the raw sun-dried ginseng powder and yam decoction piece powder were mixed according to the ratio of 1:1. The radial expansion rate of the expanded product was taken as the inspection index,the L9(34)orthogonal table was used on the basis of single factor to optimize process parameters of ginseng yam blend. And the nutritional quality,physical characteristics and effective components before and after expansion were compared and analyzed.The results showed that the optimum technological conditions were screw speed 250 r/min,Ⅲ area temperature 160 ℃ and moisture content 24%. Under these conditions,loose and porous expanded products could be obtained,and the radial expansion rate of the products reaches the maximum value of 2.43. Compared with the nutritional components before and after extrusion,there was no significant difference in crude ash content(P>0.05),but the crude fat,TDF,IDF,crude protein,soluble protein,total starch and amylopectin content all decreased(P<0.05). Soluble dietary fiber and amylose increased by 12.96% and 18.03% respectively(P<0.05). The gelatinization degree,WSI and WAI were improved after expansion compared with those before expansion of the physical properties. The correlation analysis of the basic nutritional and chemical components and physical properties of ginseng yam blend showed that the gelatinization change rate before and after expansion was significantly negative correlated with the change rate of starch content and amylopectin content(P<0.05),but the change rate of WAI value was significantly positive correlated with IDF(P<0.01),and the change rate of WSI value was significantly negative correlated with the change rate of amylopectin,fat,TDF and IDF content(P<0.05). Total ginsenosides decreased from 5.50% to 5.15% before and after expansion,with significant difference(P<0.05). Conclusion:Through the application of extrusion technology,the physical and chemical properties of ginseng and yam composite powder have been improved,which lays a theoretical foundation for further research.
百度学术
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