挤压膨化工艺对玉米糊化度的影响  

Eeffect of Extruded Technology on Gelatinization Degree of Maize

作　　者：张祥[1] 程秀花[1] 赵国琦[1] 王丽[1] 刘雄伟[2] 马亮[2] 吴千茂[2] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]江苏牧羊集团中宏分公司

出　　处：《饲料工业》2005年第19期1-4,共4页Feed Industry

摘　　要：试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下,挤压膨化对玉米糊化度的影响。结果表明:膨化温度和玉米糊化度存在线性关系;玉米糊化度与原料中水分存在着二次关系,其方程为Y=-1.307X2+10.75X+67.8;要得到品质优良的膨化料,也不能忽视压力环的作用。This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature,vapour content and diameter of pressure ring. The results showed that the gelatinization of maize in relation to temperature; The gelatinization of expended maize has a second order with the moisture of feedstuff .The equation was Y=-1.307X^2＋10.75X＋67.8, and the function of pressure ring still infected the quality of expended maize.

关 键 词：膨化玉米 温度 水分 压力环 糊化度 

分 类 号：S816.34[农业科学—饲料科学]