摘要
研究了螺杆长径比、熔融区长径比、模口直径对花生蛋白双螺杆挤压组织化感官评定的影响,利用响应面分析法优化结构参数。结果表明:在螺杆长径比25.5∶1,熔融区长径比12∶1,模口直径16 mm的条件下,花生蛋白产品具有良好的挤压组织化感官质量。感官评定得分随着螺杆长径比、熔融区长径比及模口直径的增大均表现出先升后降的趋势。
The effects of ratio of length to diameter of screw, ratio of length to diameter of molten area, and the diameter of die orifice on sensory evaluation of texturized peanut protein by extrusion with twin - screw were studied. Structure parameters were optimized by response surface methodology. The results showed that the optimal conditions were as follows ： ratio of length to diameter of screw 25.5： 1, ratio of length to diameter of molten area 12： 1, and the diameter of die orifice 16 mm. Under these conditions ,the product obtained had the best sensory property. The sensory evaluation first increased then fell down with the in- crease of the three factors.
出处
《中国油脂》
CAS
CSCD
北大核心
2013年第4期31-34,共4页
China Oils and Fats
基金
科技型中小企业技术创新基金项目(11C1303161001)
关键词
双螺杆挤压膨化机
结构参数
花生蛋白
挤压组织化
twin - screw extruder
structure parameter
peanut protein
texturization by extrusion
