组织化花生蛋白挤压模头结构参数优化

Optimization of extrusion die structure parameters of texturized peanut protein

研究了模头直段长径比、锥段角度、锥段长度对双螺杆挤压膨化机挤压组织化花生蛋白组织化度的影响,利用响应面法优化模头结构参数。结果表明:组织化度随着模头直段长径比、锥段角度的增大表现出先升后降的趋势,随着锥段长度的增大而增大;在模头直段长径比5∶1、锥段角度40°、锥段长度27 mm的条件下挤压出的组织化花生蛋白具有良好的组织化结构,组织化度为1.65。

The effects of ratio of length to diameter of die straight section, cone angle and cone length on texturization degree of texturized peanut protein prepared by twin - screw extruder were studied. The die structure parameters were optimized by response surface methodology. The results showed that the texturization degree first increased then decreased with the increase of ratio of length to diameter of die straight section and cone angle, and increased with the increase of cone length. The optimal conditions were obtained as follows ： ratio of length to diameter of die straight section 5： 1, cone angle 40° and cone length 27 mm. Under these conditions, the texturized peanut protein had good texturized structure, and the texturization degree was 1.65.