豆粕和猪血混合挤压组织化工艺优化  

Process optimization of soybean meal and pig blood texturized by extrusion

作　　者：朱银月 林向阳[1] 吴佳[1] 陈慧玲[1] 李双双[1] 刘斯琪[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《粮食与饲料工业》2016年第4期22-26,共5页Cereal & Feed Industry

摘　　要：为了提高豆粕和猪血的综合利用率,本研究使用双螺杆挤压机对预处理后的低温豆粕和猪血进行组织化。通过正交试验并采用主成分分析法,综合评价挤压组织化产品,优化挤压组织化工艺。结果表明:各因素对组织化产品综合得分影响从大到小顺序为:机筒温度、猪血添加量、淀粉添加量、螺杆转速、喂料速度。经优化的豆粕和猪血混合挤压工艺参数为:机筒温度180℃,喂料速度27kg/h,螺杆转速320r/min,淀粉添加量5%,猪血添加量为13%。试验证明,用豆粕和猪血混合挤压生产组织化蛋白是可行的。In order to improve the comprehensive utilization of soybean meal and pig blood,the low temperature soybean meal and pig blood were texturized by double screw extruder.The orthogonal test and principal component analysis were carried out to get a comprehensive evaluation of the extruded products,and the extrusion process was optimized.The results showed that：the effects of various factors on the comprehensive score of organized products from big to small were as：barrel temperature,the amount of pig blood,the amount of starch,screw speed and feed rate.The optimized extrusion processing parameters were barrel temperature of 180℃,feed rate of 27kg/h,screw speed of 320r/min,the amount of starch 5%,the amount of pig blood 13%.The experiments proved that soybean meal and pig blood texturized by extrusion was feasible.

关 键 词：豆粕 猪血 挤压膨化 双螺杆挤压机 主成分分析 

分 类 号：TS209[轻工技术与工程—食品科学]