现代食品科技2012，Vol.28Issue(5)：517-520,4.
茶渣的挤压膨化改性
Modification of Tea Residue by Extrusion Technology
摘要
Abstract
The modification of tea residue by extrusion was studied to improve its taste. The extrusion process was optimized using bulk density, soluble protein and soluble dietary fiber contents as indexes. The best conditions for extrusion process was extrusion temperature 145 ℃, feeding speed 24 r/min, screw speed 259 r/min, moisture content 14% and mass ratio of tea residue to cereal starch 1:9, Under those optimum conditions, the products showed the lower bulk density (I.e., larger dilatability) and better crispness than that without opimizarion. In addition, tea fragrance was well maintained and the contents of soluble dietary fiber and soluble protein increases by 10.11% and 15.56%, respectively.关键词
茶渣/挤压膨化/改性Key words
tea residue/ extrusion/ modification引用本文复制引用
袁根良,江东文,白永亮,杜冰,杨公明..茶渣的挤压膨化改性[J].现代食品科技,2012,28(5):517-520,4.基金项目
广东省教育部产学研项目(2009B090300138) （2009B090300138）
