食用菌菌糠双螺杆挤压膨化工艺的优化  

The Optimization of Double-Screw Extrusion Technology by Spent Edible Fungi Substrate

作　　者：陈晓明[1] 高隽[1] 张志军[1] 

机构地区：[1]天津市林业果树研究所,天津300112

出　　处：《食品研究与开发》2017年第14期92-96,共5页Food Research and Development

基　　金：院长基金项目(11009)

摘　　要：以混合食用菌菌糠为原料,以菌糠粗纤维降解率作为评价参数,采用边心响应面设计(Box-Behnken Design,BBD),考察食用菌菌糠双螺杆挤压膨化中4个重要因素,并优化菌糠双螺杆挤压膨化工艺。结果表明,混合食用菌菌糠修正后最佳挤压膨化工艺条件为:菌糠水分含量30%,机筒温度160℃,螺杆转速为125 r/min,进料速度100 kg/h,在此工艺条件下,食用菌菌糠的粗纤维降解率平均为(40.86±0.18)%。The Double-screw extrusion technology of spent edible fungi substrate（SMS）has been studied and optimized though four facters Box-Behnken design（BBD）of response surface method（RSM）,as index by curde fiber degradability.The optimal technology condition were material moisture of SMS 30 %,extrusion temperature 160 ℃,screw speed 125 r/min and feeding speed 100 kg/h,the crude fiber degradability of mixture SMS could reach up（40.86±0.18）% under this extrusion technology condition.

关 键 词：菌糠 食用菌 挤压膨化 工艺 

分 类 号：TS209[轻工技术与工程—食品科学]