螺杆挤压加工对干香菇可溶氮及氨基氮影响的研究  

Study on the Effect of Screw Extrusion Processing on Soluble Nitrogen and Amino Nitrogen of Dried Lentinus Edodes

作　　者：吴克刚[1] 唐忠盛 罗辑[1] 柴向华[1] 王胜利 潘显宗 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]东莞市百味佳食品有限公司,广东东莞523416

出　　处：《现代食品科技》2012年第9期1116-1119,共4页Modern Food Science and Technology

基　　金：广东省科技计划农业攻关项目(2009B020312011);广东省教育部产学研结合项目(2010B090400029)

摘　　要：为提高香菇可溶性含氮化合物的溶出,采用螺杆挤压处理,研究了筒体温度、螺杆转速、喂料速度、物料含水量以及蛋白酶解的影响。实验结果,以NSI、氨基态氮为主要指标辅以其他物理特性参数,确定螺杆挤压最佳工艺参数为:螺杆转速25 r/min,物料含水量10%,筒体温度160℃,喂料速度9 r/min,此时NSI可达73.93%。各因素对NSI影响次序为:螺杆转速>物料含水量>筒体温度>喂料速度。进一步采用胰蛋白酶酶解可使NSI及氨基态氮含量分别提高94.94%、82.94%。To improve the dissolution of mushrooms soluble nitrogen compounds, the screw extrusion processing was adopted and the effects of cylinder temperature, screw speed, feed rate moisture content of materials and protease hydodrlysis were studied. Experimental results showed that, using NSI and amino nitrogen as the main indicators combined with other physical parameters,the optimal parameters for the screw extrusion were determined as screw speed 25 r/rain, the moisture content of materials 10%, barrel temperature 160 ℃and feed rate 9 r/min, under the optimum conditons, NSI value was up to 73.93 %. Various factors on the NSI of the order as follows： screw speed 〉 moisture content of materials 〉 cylinder temperature 〉 feed rate. Further trypsin enzyme enables the NSI and the amino nitrogen content were increased by 94.94% and 82.94%, respectively.

关 键 词：螺杆挤压 酶解 氮溶指数 氨基态氮 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]