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当前位置: 首页 > 文章 > 机筒温度与物料含水量对挤压桔梗的膨化特性及桔梗皂苷D含量的影响 延边大学农学学报 2019,41 (3) 83-88
Position: Home > Articles > Effects of barrel temperature and moisture content on expansion characteristics of extruded platycodon grandiflorum and content of platycodin D Agricultural Science Journal of Yanbian University 2019,41 (3) 83-88

机筒温度与物料含水量对挤压桔梗的膨化特性及桔梗皂苷D含量的影响

作  者：
文宇萍;金铁
单  位：
延边大学农学院
关键词：
桔梗;双螺杆挤压;膨化特性;桔梗皂苷D
摘  要：
为探究挤压桔梗膨化特性及桔梗皂苷D含量的变化,以桔梗粉与玉米淀粉(7:3)为原料,利用双螺杆挤压工艺对原料粉进行挤压,研究机筒温度和物料含水量对桔梗制品理化特性的影响.结果表明:物料含水量25% 与机筒温度140℃处理时,直径膨化率、比长度和吸水性指数均最大,且体积密度和硬度均最小;物料含水量20% 与机筒温度140℃处理的水溶性指数最大;与原料粉相比,经高温高压作用后的桔梗制品中桔梗皂苷D含量均降低,而绝大部分膨化处理间均无显著差异.综上所述,物料含水量25% 与机筒温度140℃处理的桔梗制品的膨化效果最好.
译  名：
Effects of barrel temperature and moisture content on expansion characteristics of extruded platycodon grandiflorum and content of platycodin D
作  者：
WEN Yuping;JIN Tie;Agricultural College of Yanbian University;
关键词：
Platycodon grandiflorum;;twin-screw extrusion;;expansion characteristics;;platycodin D
摘  要：
In order to explore the extruding characteristics of platycodon grandiflorum and the changes of saponin D content in platycodon grandiflorum, platycodon grandiflorum powder and corn starch(7∶3) were used as raw materials, the twin-screw extrusion technology was used to extrude the raw material powder, the influences of machine barrel temperature and material water content on the physicochemical characteristics of platycodon grandiflorum products were studied.The test results showed that the diameter expansion rate, specific length and water absorption index were the largest when the material was treated with 25% water content and 140 ℃ barrel temperature, and the bulk density and hardness were the smallest, the water solubility index is the largest when the water content of the material was 20% and the barrel temperature was 140 ℃, compared with the raw material powder, the content of platycodin D in the platycodon products after high temperature and high pressure was reduced, and there was no significant difference in most of the puffing treatments. In summary, the puffing effect of the platycodon product treated with 25% water content and 140 ℃ barrel temperature was the best.

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