摘要
文章以花生粕为主料、面粉为辅料进行挤压膨化,以蛋白质消化率为主要考察指标,选择挤压温度、螺杆转速、辅料含量和含水量为挤压工艺参数,采用四因素五水平二次旋转正交实验设计,用SAS 9.1软件进行试验数据分析,得出最优挤压参数:挤压温度为97.0℃;螺杆转速为220.0r/min;物料辅料含量为18.0%;含水量为19.5%。在此参数下,蛋白质消化率为87.34%,与传统蒸煮工艺相比较提高了7.34%。
The extrusion technology is adopted for the pretreatment of peanut meal in soy sauce production, which can achieve the purposes of moderating protein denaturation, improving protein digestibility. The four factors and five levels quadratic rotation orthogonal experimental design is applied and the response surface methodology is used for studying the effects of temperature of barrel, speed of screw, proportion of flour and moisture of material on the digestibility of protein. The optimum parameters of extrusion process are as follows： the temperature of barrel is 97.0℃, the speed of screw is 220.0 r/min, the proportion of flour is 18.0%, and the moisture content of material is 19.5%. The digestibility of protein is 87. 34% under the optimal parameters. The protein digestibility is increased by 7. 34% compared with the raw material in cooking process.
出处
《中国调味品》
CAS
北大核心
2017年第1期85-88,94,共5页
China Condiment
基金
山东省科技发展计划项目(2013GSF12108)
国家自然科学基金项目(31471676)
关键词
挤压
花生粕
酱油
蛋白质消化率
extrusion
peanut meal
soy sauce
protein digestibility
