不同加工因素对发酵全株青绿玉米低温制粒的影响

Effects of Different Processing Factors on Low-Temperature Extrusion of Fermented Whole Green Corn

为促进发酵全株青绿玉米的应用,本试验采用正交试验设计,研究其在全价饲料中的添加量以及加水量、次粉添加量、制粒机模孔直径对全株青绿玉米颗粒料的制粒温度、颗粒硬度、含粉率、水分含量4个指标的影响。结果表明,全株青绿玉米添加量、加水量和模孔直径极显著影响制粒温度和颗粒硬度(P<0.01),模孔直径和全株青绿玉米添加量为主要因素,次粉添加量为次要因素;全株青绿玉米添加量和模孔直径极显著影响含粉率(P<0.01);全株青绿玉米添加量和加水量极显著影响颗粒料的水分含量(P<0.01);全株青绿玉米低温制粒的制粒温度与颗粒硬度显著负相关(P<0.05)、与含粉率存在极显著负相关(P<0.01)。认为:控制全株青绿玉米的添加量和模孔直径有助于降低制粒温度;全株青绿玉米颗粒硬度与其水分含量极显著负相关,与含粉率极显著正相关。

The aim of this experiment was to promote the application of fermented whole green corn.The orthogonal test was designed to study the effects of additional amount of fermented whole green corn in complete formula feed,amount of added water,amount of wheat middling and pore diameter of granulator on extrusion temperature,particle hardness,powder content and moisture content.The results showed that the addition amount of whole green corn and water and the pore diameter of granulator significantly affected the extrusion temperature and hardness(P<0.01).The pore diameter and the added amount of whole green corn were the main factors,and the amount of wheat middling was a secondary factor.The whole green corn addition and pore diameter significantly affected the powder content(P<0.01).The added amount of whole green corn and water significantly affected the moisture content of pellets(P<0.01).There were negative correlations between extrusion temperature and particle hardness(P<0.05)or powder content(P<0.01).It was concluded that controlling the additional amount of whole green corn and the diameter of pores could help to reduce the extrusion temperature;the pellet hardness was significantly negatively correlated with its water content,but positively correlated with powder content(P<0.01).