温度和水分对低温豆粕挤压特性的影响  

Effect of temperature and water content on the extrusion property of low temperature soy

作　　者：石彦国[1] 刘海波[1] 孙冰玉[1] 苏光明[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2008年第1期129-130,134,共3页Science and Technology of Food Industry

基　　金：黑龙江省研究生创新科研项目(YJSCX2007-0231HLJ)

摘　　要：以低温豆粕为原料,进行单螺杆挤压实验。通过正交实验,从吸水率和堆积密度的角度分析了温度和水分对低温豆粕挤压特性的影响,优化了低温豆粕的挤压工艺参数,最终确定的低温豆粕挤压工艺参数为:一区温度为85℃,二区温度为175℃,三区温度为125℃,原料含水量为34%,此时吸水率为1.50%,堆积密度为0.40g/cm3。The low temperature soy meal was extruded by the single-screw extruder. Effect of temperature and moisture on the water absorption capacity and bulk density was studied. As index of water absorption capacity and bulk density, the optimum extrusion condition was obtained by orthogonal experiment. It was showed that the optimum condition for low temperature soy meal was that the first region temperature 85℃, second region temperature 175℃, third region temperature 125℃, and water content was 34%. Under the optimum condition the water absorption capacity and bulk density reached 1.50% and 0.40g/cm^3 respectively.

关 键 词：低温豆粕 挤压特性 吸水率 堆积密度 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]