挤压参数对用于酱油生产的豆粕和面粉挤出物蛋白质消化率的影响  

Effect of Extrusion Parameters on Protein Digestibility of Extruded Mixture of Soybean Meal and Flour in Soy Sauce Production

作　　者：武世敏 何媛媛[1] 郑慧[1] 李宏军[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《中国调味品》2015年第7期11-15,共5页China Condiment

基　　金：山东省科技发展计划项目(2013GSF12108)

摘　　要：采用挤压技术对用于酱油生产的豆粕和面粉等原料进行预处理,可以使蛋白质适度变性,提高蛋白质消化率。本研究以面粉比例、物料含水率、挤压机套筒温度、模孔孔径、螺杆转速为五个试验因素,采用Box-Behnken中心组合设计试验,并采用SAS软件处理数据,分析挤压系统参数对蛋白质消化率的影响规律,得出最佳挤压工艺参数:面粉比例为13.0%;物料含水率为23.0%;套筒温度为135.0℃;模孔孔径为10.0mm;螺杆转速为200.0r/min,在此条件下蛋白质消化率为87.6%。与以蒸煮法处理原料的对照试验相比,蛋白质消化率提高了5.1%。The extrusion technology is adopted for the pretreatment of soybean meal and flour in soy sauce production,which can achieve the purposes of moderating protein denaturation,improving protein digestibility.The Box-Behnken central combination design is applied and the response surface methodology is used for studying the effects of the proportion of flour,the moisture of material,the temperature of barrel,the diameter of die nozzle and the speed of screw on the digestibility of protein. The optimum parameters of extrusion process are as follows：the proportion of flour is 1 3 .0%,the moisture of material is 23.0%,the temperature of barrel is 135.0 ℃,the diameter of die nozzle is 10.0 mm,and the speed of screw is 200.0 r/min.The digestibility of protein is 87.6% under the optimal parameters.The protein digestibility is increased by 5 .1% compared with the raw materials in cooking process.

关 键 词：挤压 豆粕 面粉 蛋白质消化率 

分 类 号：TS201.21[轻工技术与工程—食品科学]