挤压膨化系统参数对脱胚玉米蛋白质含量影响规律的研究  

Study on the Rule of Extrusion Parameter Influence to the Protein Content of Degermed Maize

作　　者：肖志刚[1] 申勋宇[2] 申德超[1] 

机构地区：[1]东北农业大学食品学院 [2]山东理工大学轻工与农业工程学院,淄博255049

出　　处：《中国食品学报》2006年第2期80-84,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省基金委项目(No.20032X08);黑龙江省基金委项目(B03-11)

摘　　要：探讨以蛋白质含量为评价指标,以挤压机模孔孔径、挤压机套筒加热温度、挤压机螺杆转速和喂入挤压机原料含水量为考察因素,用脱胚玉米为原料生产淀粉糖浆、作辅料生产啤酒以提高糖化液的过滤速度。选定四因素五水平进行二次正交旋转组合试验设计,利用Reda软件建立回归方程及进行单因素图形分析,结果得出各影响因素对试验指标的影响规律,并考察了各试验因素对指标因子贡献率的大小。结论:在实际生产中,如果通过蛋白质含量的变化来反映与调节糖化醪及糖化液的过滤速度,则玉米粉含水量和挤压机螺杆转速应作为首要调节因素。In this study, the content of protein was the evaluating index, the factors were aperture diameter, heating temperature of sleeve, rotate speed of screw of extruding machine and the content of water in raw material. The study used degermed maize as material to process the starch syrup and as adjuncts to process beer. Its purpose was increase the filtration rate of worts. Quadratic orthogonal rotation of four factors and five levels was designed. The regres- sion equation was established and the analysis of single factor graph was proceeded with Reda software. Results showed that the influence factor to experiment index and the affecting regulation of the each factor to each value were obtained. Conclusions： In actual production, the water content in degermed maize and rotate speed of screw in extruding machine were regarded as the most important factors if the change in the content of protein reflected and adjusted the filtration of worts.

关 键 词：膨化 试验设计挤压 

分 类 号：TS201.21[轻工技术与工程—食品科学]