宠物狗咬胶配方及工艺的优化

Optimization of formulation and process parameters of dog dental chew

通过对挤压产品进行质构测试,考察弯曲应力、杨氏弹性模量及弯曲应变参数,在单因素实验的基础上,优化了以玉米淀粉为主要原料的狗咬胶的配方,以干物质为100%计算,各配料占干物质的比例为玉米淀粉89%、玉米粉10%、复配胶体(黄原胶∶塔拉胶=1∶1)1%、甘油15%、加水量30%、乌龙茶2%。在优化后的配方下对挤压参数进一步优化,使产品在适当的弯曲应力下,降低杨氏弹性模量,增加弯曲应变,以得到具有较高硬度且韧性上佳、不易断裂的产品。最终确定挤压参数为60-70-85-95℃,挤压转速为140r/min,喂料速度为50r/min。

Study on optimization of the formulation of dog chew which corn starch was as the main raw material through testing the texture of the extrusions,using parameters such as bending stress,Young＇s modulus of elasticity and bending strain. On the basis of the single - factor experiment,the result of the recipe,accounted for dry matter（dry matter was 100%） was corn starch 89%,corn flour 10%,compound colloid（xanthan gum：Tara gum=1：1 ） 1%,glycerol 15%,water 30% and oolong tea 2%. Furthermore it optimized extrusion parameters with optimized formulation to make an appropriate bending stress,lower Young＇s modulus of elasticity,and increase the bending strain in order to get product which was of higher hardness,good toughness and uneasy to break. Ultimately determining parameters of the extrusion was 60-70-85-95℃,extrusion speed 140r/min, feed speed 50r/min.