甜菜甘蔗渣后续挤压脱水及其理化参数比较

V. Bakharev, M. Voronina, A. Gulyaeva, O. Nafikova
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引用次数: 0

摘要

甜菜根是矿物质、纤维和生物活性成分的良好来源。研究人员对红表甜菜在强制通风和挤压干燥过程中膳食纤维和糖的定量变化进行了调查。他们对甜菜加工产品的理化参数进行了比较分析。为了分析膳食纤维和糖的含量,一个人拿了甜菜甘蔗渣:新鲜的,在强制通风的干燥柜中干燥,干燥并通过挤出机。研究了干燥方式对甜菜理化参数和感官特性的影响。理化指标和感官指标分析结果表明,甜菜甘蔗渣干燥时采用挤压工艺,可提高提取物质得率,延长干燥样品的保质期。强制通风干燥时,膳食纤维含量增加20倍;而在加工干甜菜时,用挤压- 5%。所获得的结果为了解挤压技术对干燥半成品的物理化学和感官品质的影响提供了依据,可以作为天然成分用于功能性食品的生产技术。
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Dehydration of Beet Bagasse with Subsequent Extrusion and Their Physico-Chemical Parameters Comparison
Beetroot is a good source of minerals, fiber and biologically active components. The researchers carried on the investigation to study the quantitative changes in dietary fibers and sugars during the drying of red table beet with forced ventilation and subsequent extrusion. They run the comparative analysis of the physico-chemical parameters of beet processing products. To analyze the content of dietary fibers and sugars, a man took beet bagasse: fresh, dried in a drying cabinet with forced ventilation, dried and passed through an extruder. The authors examined drying method effect on the physico-chemical parameters and organoleptic characteristics of beets. The physico-chemical and organoleptic indicators analysis results showed that the extrusion technology use when drying beet bagasse increased the extractive substances yield, as well as the shelf life of dried samples. When drying with forced ventilation, the dietary fiber amount increased by 20 times; and when processing dried beet by extrusion – by 5%. The obtained results provide an understanding of the extrusion technology impact on the physico-chemical, organoleptic qualities of a dry semi-finished product that can be utilized as a natural ingredient in the production technology of functional food products.
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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
期刊最新文献
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