全脂大豆挤压膨化调质工艺的优化  

Optimization of extrusion conditioning parameters of full-fat soybean

作　　者：豆洪启[1] 秦飞[1] 耿超 张玉良 王毅敏 安红周[1] 

机构地区：[1]河南工业大学粮油食品学院,国家粮食局粮油食品工程技术研究中心,郑州450001 [2]河南大成膨化饲料有限公司,郑州450000

出　　处：《中国油脂》2013年第4期79-83,共5页China Oils and Fats

基　　金：河南工业大学博士科学基金资助项目(150197)

摘　　要：调质是全脂大豆挤压膨化过程中十分关键的工序,调质的好坏直接影响其膨化效果。采用Box-Behnken响应面法,选取蒸汽压力、喂料速度、原料粒度作为实验因素,以大豆脲酶活性和蛋白质溶解度作为考察指标,经过优化设计,得出最优的调质工艺条件为:蒸汽压力0.28 MPa,喂料速度22 r/min,原料粒度2.0 mm。在此条件下,大豆脲酶活性为1.03 U/g,蛋白质溶解度为82.72%,调质时间为27 s,调质温度为94℃。The conditioning process is the key technique in full -fat soybean extrusion, and the quality of conditioning process directly affects the results of extrusion. The optimal conditioning parameters were optimized by Box - Behnken design and response surface methodology, taking vapor pressure, feed rate and raw material granularity as experiment factors, and taking urease activity and protein solubility of soybean as experiment indexes. The optimal conditioning parameters were as follows ： vapor pressure 0.28 MPa, feed rate 22 r/min and raw material granularity 2.0 mm, Under these conditions, urease activity was 1.03 U/g,protein solubility was 82.72%, conditioning time was 27 s and conditioning temperature was 94 ℃.

关 键 词：全脂大豆 调质 响应面 脲酶活性 蛋白质溶解度 

分 类 号：S816[农业科学—饲料科学]