蒸汽萃取系统在无麸质谷物零食技术中的应用

Q Engineering
A. Sharikov, M. Amelyakina, E. Serba, V. Ivanov, D. Polivanovskaya, Irina Abramova
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引用次数: 0

摘要

在开发新型无谷蛋白产品时,挤出和生物催化技术的应用是有前景的。挤压使我们能够从无麸质谷物(零食、现成早餐、脆饼和各种浓缩食品)中获得具有多孔结构的高消费者需求的即食产品,而不使用麸质的功能结构形成特性。反过来,生物催化技术可以提供酶解脯氨酸和谷氨酰胺蛋白键的结构蛋白域抵抗消化酶的作用。面筋量降低的小麦水解液与其他原料混合挤压加工的主要问题是挤出机中水分含量过高。本工作旨在研究高水分混合物挤压过程中挤出机柜中额外的蒸汽抽提过程及其对成品(即无麸质零食)质量的影响。研究对象是米粉和小麦水解物的混合物,发酵水解物的质量分数为25%和35%,用蒸汽萃取系统挤压。根据所进行的研究,一名男子透露,随着蒸汽抽提量的增加,挤出机柜内的压力和剪切力矩显着增加,过程温度略有增加。这种影响是由于抽汽后挤出机柜内的含水率降低,相应的,剪切变形能增加。有一个额外的蒸汽提取伴随着增加64 - 79%的比电耗。织构样品分析表明,水蒸气提取和水解液引入量对零食的织构有显著影响:硬度从10.5 N下降到3.5 N,而表征脆度的微断裂数从11.4增加到13.6。所得零食的颜色特征评价结果表明,其对蒸汽提取的依赖性不显著。在高水分混合物加工过程中,蒸汽萃取装置的使用能够增加挤出混合物中的水解物含量并改善成品质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Steam Extraction System Use in the Gluten-Free Cereal Snacks Technology
When developing new types of gluten-free products, the extrusion and biocatalysis technologies use is promising. Extrusion enables to obtain ready-to-eat products of the high consumer demand with a porous structure from gluten-free cereals (snacks, ready-made breakfasts, crispbreads and various types of food concentrates), without using the functional structure-forming properties of gluten. In turn, biocatalytic technologies can provide enzymatic proline and glutamine protein bond hydrolysis of structural protein domains resistant to the digestive enzyme action. The main extrusion processing problem of wheat hydrolysates with a reduced gluten amount mixed with other raw materials is the high moisture content in the extruder. The work aimed at studying the process of additional steam extraction from the extruder cabinet during the high-moisture mixtures extrusion and its influence on the quality of finished products, i.e. gluten-free snacks. The study object was rice flour and wheat hydrolysate mixtures with a mass fermentolysate fraction of 25 and 35 %, extruded using a steam extraction system. As a result of the conducted studies, a man revealed that with an increase in steam extraction, the pressure in the extruder cabinet and the shear moment significantly increased, the process temperature slightly increased. This effect is due to the moisture content decrease in the extruder cabinet after steam extraction and, accordingly, the shear deformations energy increase. There was an additional steam extraction accompanied by an increase in specific electricity consumption by 64–79 %. The texture samples analysis demonstrated that the steam extraction and the amount of hydrolysate introduced had a significant effect on the snacks texture: the hardness decreased from 10.5 to 3.5 N, while the number of micro-fractures characterizing the crispness increased from 11.4 to 13.6. The color characteristics evaluation of the obtained snacks showed their insignificant dependence on the steam extraction. The use of a steam extraction device enables to increase the hydrolysate content in the extruded mixture and improve finished products quality during high-moisture mixtures processing.
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
自引率
0.00%
发文量
0
审稿时长
6-12 weeks
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