用于浸油的大豆挤压膨化研究  

Study on Extruded and Puffed Soybean Used for Solvent Extraction of Soybean Oil

作　　者：申德超[1] 王晓凯[1] 张俐[1] 张敏[1] 陈玉芳[2] 王丽玮 贝丽霞[4] 

机构地区：[1]东北农业大学 [2]佳木斯大学工学院 [3]青岛-海尔公司 [4]黑龙江八一农垦大学

出　　处：《农业工程学报》1999年第4期231-237,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省科委自然科学基金!(E9614)

摘　　要：研究了大豆挤压膨化系统诸参数（模孔孔径、挤压温度、物料含水率、螺杆转速）对大豆粗脂肪、豆粕残油率、蛋白质含量、及其氮可溶解指数、脲酶活性的影响规律和挤压膨化系统最佳参数。结果表明，只要系统参数选择合适，可使膨化后大豆粗脂肪基本不减少，粕残油小于１％ ，使原设备浸出能力增加１５０％ 。且膨化前后大豆粗蛋白含量基本不变，氨基酸没有损失，膨化后氮可溶解指数和脲酶活性均略有下降。同时省去目前大豆膨化浸油和传统浸油过程的破碎、软化、轧胚、蒸炒等工序。需增加粉碎、膨化工序。The influence of parameters of soybean extrusion system (diameter of die nozzle, temperature of barrel,moisture of material,speed of screw) upon soybean fat and residual oil ratio, amount of protein,soluble index of nitrogen,urease activity level of soybean extrudate and optimum parameters of extrusion system were studied in this paper. If parameters of soybean extrudate are quantified reasonably, the fat of soybean extrudate will be not basically reduced and residual oil ratio of soybean extruded meal will be less than 1%. Meanwhile solvent extraction capacity of original extractor is risen 150%. The amount of protein and amino acid of soybean extrudate will be not changed basically before or after soybean extruded. The soluble index of nitrogen and urease activity level of soybean extrudate will be decreased slightly. The procedures of crushing, steam conditioning, flaking and drying of soybeans are omitted in process of traditional and extrusion solvent extraction of oil. The milling and extruding procedures of soybeans are added merely.

关 键 词：大豆 浸油 脂肪 蛋白质 脲酶 挤压膨化系统 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]