影响豆粕挤压组织化显著因素筛选及其工艺优化  

Screening of Significant Factors Affecting the Extrusion Texturization of Soybean Meal and its Technology Optimization

作　　者：林向阳[1] 彭树美 Roger Ruan 张宏[1] 朱榕壁[1] 吴佳[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]长春新高食品有限公司,长春130000 [3]明尼苏达大学生态系统与农业工程系,美国明尼苏达州55108

出　　处：《中国食品学报》2010年第5期137-145,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省新世纪优秀人才支持计划(XSJRC2007-23);福建省青年科技人才创新项目(2007F3052)

摘　　要：豆粕是生产精炼食用大豆油的副产物,富含植物蛋白,是人类及动物很好的蛋白来源。豆粕本身不宜被人类直接食用。为了提高豆粕的可食性,本文利用双螺杆挤压技术对豆粕进行深度组织化,采用L16215直交表做正交试验,对13个可能影响产品性质的因子进行筛选,再经方差分析及因子贡献率分析,选出挤压温度、物料含水率、蛋白添加量、螺杆转速作为单因素,确定最适加工条件。试验结果表明豆粕组织化的最适工艺条件是:挤压温度150℃,物料含水率45%,蛋白添加量72 g(豆粕按150 g计),螺杆转速90 r/min。本研究结果为豆粕的深加工提供参考。Soybean meal is a by-product of purity edible oil, it riched in plant protein and is a good source of protein for both human and animals. Soybean meal is not fit for human consumption, in order to increased the edibility of soybean cake. In this paper twin-screw extrusion technology was used to reseach the soybean cake extrusion processing. significant factors were selected from 13 factors using L162^15 orthogonal. Extrusion temperature, material moisture content protein addition and speed of serew rotation were select by analysis of variance and the factor contribution rate to determine the optimum process conditions, The result showed that soybean meal textured optimum process condition are extrusion temperature 150 ℃; speed of screw rotation 90 r/min; material water content 45%; protein addition 72 g（soybean meal 150 g）. The results of this study will provide very useful information for the deep processing of soybean meal..

关 键 词：豆粕 挤压组织化 显著因素 加工工艺 优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]