本文選題：雙螺桿擠壓 + 人參制品�。� 參考：《延邊大學(xué)》2014年碩士論文

【摘要】：本實驗將雙螺桿擠壓技術(shù)應(yīng)用到了人參制品的加工中,分別對白參、傳統(tǒng)紅參和不同擠壓條件下的雙螺桿擠壓人參制品的還原糖、氨基態(tài)氮、褐變度和色度等理化指標(biāo)及抗氧化活性進行了研究,為雙螺桿擠壓人參制品的開發(fā)和利用開辟新的途徑,并期望為吉林省人參產(chǎn)業(yè)和區(qū)域經(jīng)濟的發(fā)展以及人們身體健康做出貢獻。研究結(jié)果表明： 1.雙螺桿擠壓人參制品中,物料含水量相同的情況下,機筒溫度越高,還原糖和氨基態(tài)氮含量越少；機筒溫度相同的情況下,物料含水量越高,還原糖和氨基態(tài)氮含量卻越多。樣品中還原糖和氨基態(tài)氮含量變化趨勢為白參傳統(tǒng)紅參雙螺桿擠壓人參制品。 2.雙螺桿擠壓人參制品中,物料含水量相同的情況下,機筒溫度越高,褐變度和紅色度越大；機筒溫度相同的情況下,物料含水量越高,褐變度和紅色度反而越小。樣品的褐變度和紅色度大小順序為雙螺桿擠壓人參制品傳統(tǒng)紅參白參。相關(guān)性分析結(jié)果表明：褐變度與紅色度在0.01水平上呈極顯著正相關(guān)(R=0.901)。 3.雙螺桿擠壓人參制品中物料含水量相同的情況下,機筒溫度越高,還原力和自由基清除能力越大；機筒溫度相同的情況下,物料含水量越高,還原力和自由基清除能力反而越小,最終物料含水量為20%,機筒溫度為140℃的雙螺桿擠壓人參制品表現(xiàn)出較強的還原力和自由基清除能力。樣品的還原力和自由基清除能力大小順序為雙螺桿擠壓人參制品傳統(tǒng)紅參白參,其中對羥基自由基的清除能力接近100%。相關(guān)性分析表明：還原力與DPPH自由基清除率和羥基自由基清除率在0.01水平上呈極顯著正相關(guān)(R=0.996-0.998)。 4.物料含水量為20%,機筒溫度為140℃的雙螺桿擠壓人參制品透析之后的內(nèi)液的還原力,DPPH自由基清除率、羥基自由基清除率和超氧陰離子自由基清除率明顯高于外液的,但不及透析之前擠壓人參制品的還原力和自由基清除率。 5.用液相色譜儀對樣品透析內(nèi)液中精氨酸雙糖苷含量進行測定發(fā)現(xiàn),傳統(tǒng)紅參和物料含水量為20%,機筒溫度為140℃的雙螺桿擠壓人參制品中含量分別為1.95%和7.79%,雙螺桿擠壓技術(shù)提高了人參制品中精氨酸雙糖苷含量。
[Abstract]:In this experiment, the twin-screw extruding technology was applied to the processing of ginseng products. The reducing sugar and amino nitrogen of ginseng products were extruded by twin-screw extrusions under different conditions, such as white ginseng, traditional red ginseng and different extrusion conditions. The physicochemical indexes such as browning degree and chromaticity and antioxidant activity were studied in order to open up a new way for the development and utilization of twin-screw extruded ginseng products. It is expected to contribute to the development of Jilin ginseng industry and regional economy as well as people's health. The results show that: 1. The higher the temperature of the barrel, the less the content of reducing sugar and amino nitrogen in the ginseng products extruded by twin-screw extruding, and the higher the moisture content of the material is, the more the content of reducing sugar and amino nitrogen is when the temperature of the barrel is the same. The changing trend of reducing sugar and amino nitrogen content in the sample was that the traditional red ginseng products were extruded by twin-screw extruding. 2. The higher the temperature of the cylinder, the greater the browning degree and the red degree in the ginseng products extruded by twin-screw extruding, and the higher the moisture content of the material is, the smaller the browning degree and the redness degree are when the temperature of the barrel is the same. The order of browning degree and red degree of the sample is twin-screw extruded ginseng product traditional red ginseng white ginseng. The results of correlation analysis showed that there was a significant positive correlation between browning degree and red degree at the level of 0.01 (RV 0.901). The higher the temperature of the cylinder, the greater the reducing force and the scavenging ability of free radical, and the higher the moisture content of the material is when the temperature of the tube is the same as that of the twin screw extruded ginseng product. The reducing force and scavenging ability of free radical were smaller, the final moisture content of the material was 20, and the extruded ginseng product with the barrel temperature of 140 鈩，

本文編號：2090378