挤出处理对蒙古口蘑肽提取率影响的研究  

Study on Effects of Extrusion Treatment on Extraction Rate of Mongolia Mushroom Peptide

作　　者：王大为[1] 刘婷婷[1] 图力古尔[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118

出　　处：《食品科学》2007年第6期150-152,共3页Food Science

基　　金：国家"十五"重大科技攻关专项(2001BA501A01)

摘　　要：采用挤出技术对超临界流体脱脂后的蒙古口蘑进行处理,目的在于提高蒙古口蘑肽类的提取率。通过正交试验筛选出最佳挤出工艺参数,即挤出温度110℃、物料含水量40%、进料速度20kg/h、物料粒度0.147mm。挤出处理后蒙古口蘑肽类提取率为6.3%,是未挤出样的4倍。Extrusion technique was studied to treat Tricholoma mongolicum with supercrifical liquid extraction. The purpose was to raise the peptide extraction rate. The optimum extrusion conditions were screened through orthogonal test and analysis. When the extrusion temperature is 110 ℃, the water content of material 40%, feed speed 20 kg/h and size of material 0.147 rnm, the peptide extraction percentage is raised to 6.3%, 4 times higher than the sample not extruded.

关 键 词：挤出技术 蒙古口蘑 肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]