高蛋白营养膨化粉的工艺研究  

Study on technology of a high-protein and nutritive expanded powder

作　　者：程玉来[1] 吴丹[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2010年第2期272-274,共3页Science and Technology of Food Industry

摘　　要：以豆粕为主要原料,与玉米、绿豆混合,利用小型单螺杆挤压膨化机进行膨化实验,研究了不同物料水分含量、模头温度、螺杆转速对产品膨化效果的影响,并对挤压膨化过程中产品的水溶性和吸水性的变化进行了研究分析。确定最佳的挤压膨化工艺参数为:模头温度140℃,水分含量为19%,螺杆转速为180r/min,经过挤压膨化后,原料的水溶性和吸水性增大。The extruding experiment was studied with the soybean meal as material, mixing corn and mung bean by single-screw extruder. The effect of water content, expanded temperature, the rotating speed of screw was studied.The best expanded technical parameters were determined, expanded temperature 140℃, water content 19% ,the rotating speed of screw 180r/min.Treated by extrusion, water-soluble and water absorption of the raw materials increased.

关 键 词：豆粕 挤压膨化 工艺参数 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]