挤压对低温脱脂花生粕氮溶指数的影响  

Influence of extrusion on NSI of defatted peanut flour

作　　者：卢蕊[1] 董海洲[1] 刘传富[1] 冉新炎[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2012年第1期119-121,124,共4页Science and Technology of Food Industry

摘　　要：以低温脱脂花生粕为原料,采用挤压技术,在单因素实验的基础上,利用Box-Benhnken的中心组合实验设计原理,氮溶指数(NSI)为考核指标,确定了花生粕挤压改性的最佳工艺条件,建立了数学模型。结果表明,低温脱脂花生粕挤压改性的最佳工艺条件为模孔直径12mm、物料含水量11.8%、挤压温度65℃、螺杆转速300r/min。在该工艺条件下花生粕的NSI为82.20%,和挤压前相比提高15.42%。The defatted peanut flour were extruding processed.Based on single-factor experiments and taking NSI as the evaluating index,the experiment mathematical model was established according to Box-Behnken central composite experiment design.The results showed that the optimum extrusion conditions for modify were die throat diameter was 12mm,water content was 11.8%,extrusion temperature was 65℃,screw speed was 300 r/min,in this condition,the NSI of defatted and low-degeneration peanut dregs was 82.20%,which was improved by 15.42% compared to unextruded.

关 键 词：低温脱脂花生粕 挤压 氮溶指数 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]