|
|||||
|
|
| 挤压膨化对脱脂花生粕组织化度的影响 | |
| 引用本文： | 武建堂,董海洲,刘传富,左进华,高云. 挤压膨化对脱脂花生粕组织化度的影响[J]. 食品与发酵工业, 2008, 34(8) |
| 作者姓名： | 武建堂 董海洲 刘传富 左进华 高云 |
| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东,泰安,271018;泰安市科学技术协会,山东,泰安,271000 2. 山东农业大学食品科学与工程学院,山东,泰安,271018 3. 泰安市中心医院,山东,泰安,271000 |
| 摘 要： | 以脱脂花生粕为原料,采用双螺杆挤压技术,以组织化度为考核指标,分析了组织化度随喂料速度、物料湿度、机筒温度、螺杆转速的变化规律。在单因素基础上,采用Box-Behnken设计,对脱脂花生粕挤压组织化工艺条件进行优化。结果表明,脱脂花生粕最佳工艺条件为:喂料速度0.3004kg/min,物料湿度30.8%,机筒温度142.2℃,螺杆转速155r/min。在此条件下,花生粕组织化度为1.606791。 |
| 关 键 词： | 脱脂花生粕 挤压组织化 组织化度 |
Study the Effect of Extrusion Process on the Texture of the Defatted Peanut Meat |
|
| Wu Jiantang,Dong Haizhou,Liu Chuanfu,Zuo Jinhua,Gao Yun. Study the Effect of Extrusion Process on the Texture of the Defatted Peanut Meat[J]. Food and Fermentation Industries, 2008, 34(8) | |
| Authors: | Wu Jiantang Dong Haizhou Liu Chuanfu Zuo Jinhua Gao Yun |
| Abstract: | sing defatted peanut meal as material and a twin-screw extruder,the effect of feed speed,moisture of material,screw speed,extrusion temperature on the texture of the defatted Peanut Meal was studied.Use the single factor test,the optimum technological parameters were determined by Box-Behnken design.The optimum parameters were:feed rate 0.3004kg/min,moisture content 35.8%,screw speed 155r/min and extrusion temperature 142.2℃.In this condition,the texture index can reach to 1.606791. |
| Keywords: | defatted peanut meal extrusion texturizing index |
| 本文献已被 维普 万方数据 等数据库收录！ | |
