越南小规模婴儿粉“低成本挤压机”的生产效能

中文译文
越南小规模婴儿粉“低成本挤压机”的生产效能(中文3300字,英文4800字)
摘要
  挤压蒸煮是一种生产即时婴儿米粉有效的方法，因为它可使淀粉糊化和部分糊精化，并且使一些抗营养因子的活性降低。但是，现有的挤出设备不适合于发展中国家，因为它需要大量的财政投资，并且生产能力（最小范围内300公斤/小时）过高。我们研究的目的在于改善越南传统挤出机生产能力低（约30公斤/小时）的问题，以及测试其在生产婴儿粉时的效能。我们把这种可以混合大米、芝麻和/或大豆挤压的设备叫做“低成本挤压机”。在混合物中含大豆的情况下，淀粉不能完全糊化，并且糊化程度还随着混合物中脂肪含量的增加而减少。胰蛋酶抑制剂的破坏率以类似的方式发展。挤压前加入水，或挤压两次不能有效的提高淀粉的糊化率或胰蛋白酶抑制剂的破坏率。然而，事实证明“低成本挤压机”能够处理低初始含水量[10％左右，湿基（wb）]，脂肪含量少于6g/100gDM。在这种情况下，挤压会导致淀粉的整体糊化和淀粉的糊精化程度加深。通过测量挤压前准备稀糊化混合物与挤压后混合物的粘滞度的对比，就可以知道稀糊化所需要的能量密度。随着烤熟的大豆粉、奶粉、维生素以及矿物质的加入，这种混合物所含有的营养可以在婴幼儿辅助食品中使用。
  #2003 Elsevier科学有限公司保留所有权利。
  关键词：挤压蒸煮，即时面粉;补充食品，糊化;糊精化;胰蛋白酶抑制破坏剂。

英文原文
Ability of a ‘‘very low-cost extruder’’ to produce instant
infant flours at a small scale in Vietnam
C. Mouqueta,*, B. Salvignolb, N. Van Hoanb, J. Monvoisc, S. Tre`ched
aUR106, Nutrition, limentation Socie′tes, IRD, BP 182, Ouagadougou 01, Burkina Faso
bGRET, 269 Kim Ma Street, Hanoi, Viet Nam
cGRET, 213 rue La Fayette, 75010 Paris, France
dUR106, IRD, BP64501, F34 394 Montpellier cedex France
Received 25 July 2002; received in revised form 18 November 2002; accepted 21 November 2002
Abstract
  Extrusion cooking is a useful process for the production of instant infant flours, as it allows gelatinisation and partial dextrinisation of starch, as well as reduction of the activity of some antinutritional factors. But existing extrusion equipment is not suited to the context of developing countries as it requires considerable financial investment and the production capacity (minimum300 kg/h) is too high. The aim of our study was to improve traditional extruders with low production capacity (about 30 kg/h) manufactured in Vietnam and to test their performance in the production of infant flours. Several blends made with rice, sesame and/or soybean have been extruded with the modified equipment that we name ‘‘very low-cost extruder’’. In the case of blends containing soybean, starch gelatinisation was not complete, and decreased with an increase in the lipid content of the blend. The rate of trypsin inhibitor destruction evolved in a similar way. Adding water before extrusion, or extruding the blends twice was not effective in increasing the rates of starch gelatinisation or trypsin inhibitor destruction. However, the ‘‘very low-cost extruder’’ proved its ability to process the rice–sesame blend that had a lipid content of less than 6 g/100 g DM, and low initial water content [around 10%, wet basis (wb)]. In this case, extrusion led to total starch gelatinisation and the extent of starch dextrinisation, which was measured by comparing the viscosity of gruels prepared from crude and corresponding extruded blends, was sufficient to prepare gruels with substantially increased energy density. With the addition of roasted soybean flour, sugar, milk powder, vitamins and minerals, this blend could provide a nutritious instant flour usable as complementary food for infants and young children.
# 2003 Elsevier Science Ltd. All rights reserved.
Keywords: Extrusion cooking; Instant flour; Complementary food; Gelatinisation; Dextrinisation; Trypsin inhibitor destruction