大豆挤压膨化技术及膨化机理的分析  

Techniques and Mechanisms of Extruding Process of Soybean

作　　者：王宏立[1,2] 张祖立[1] 白晓虎[1] 

机构地区：[1]沈阳农业大学工程学院 [2]黑龙江八一农垦大学工程学院,黑龙江大庆163319

出　　处：《农机化研究》2006年第1期85-86,共2页Journal of Agricultural Mechanization Research

摘　　要：利用小型单螺杆挤压膨化设备对全脂大豆进行膨化加工试验,通过电子显微扫描观察、分析膨化和未膨化大豆的微观结构的变化,对大豆膨化加工机理进行了探讨。膨化和未膨化大豆的营养成分分析化验结果表明,膨化加工能够改变大豆的理化性状,有利于家畜对其营养成分的消化和吸收。An experiment of extruding process of soybean was carried out with a small size single screw extruder With the help of electron microscope, it was found that the mierostruetures of soybean changed. Therefore, the mechanism of extruding process of the soybean was studied. It was proved that the tissue structure of the soybean can be changed by extruding process through the analysis of the nutrition composition. It was advantageous to animals digest and imbibe soybean＇s nutrition composition.

关 键 词：农学 膨化机理 分析 大豆 营养成分 螺杆挤压膨化 理化性状 

分 类 号：S565.1[农业科学—作物学] S377