高粱替代面粉对水产膨化饲料加工质量的影响  

Effect of replacing wheat flour with sorghum on the processing quality of extruded aquatic feed

作　　者：杨洁 张嘉琦[1] 李星 李军国[1,2] 薛敏 李俊[1] 牛力斌[1] YANG JIe;ZHANG Jiaqi;LI Xing;LI Junguo;XUE Min;LI Jun;NIU Libin(Feed Research Institute,Chinese Academy of Agricultural Sciences,Beijing,100081,China;Laboratory of Feed Derived Factor Risk Assessment for Animal Product Quality and Safety,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)

机构地区：[1]中国农业科学院饲料研究所,北京100081 [2]农业农村部动物产品质量安全饲料源性因子风险评估实验室,北京100081

出　　处：《中国饲料》2023年第22期355-361,共7页China Feed

基　　金：“十四五”国家重点研发计划项目(2021YFD1300300);中国农业科学院创新工程项目(IFR-ZDRW202303,CAAS-ASTIP-2022-IFR-08)。

摘　　要：为研究高粱不同配比替代面粉对水产膨化饲料加工质量的影响,分析高粱和面粉的加工特性,试验以面粉组饲料为对照,其他各组分别以高粱替代50%和100%的面粉,并设置物料调质水分3个水平,分别为25%、28%和31%,采用湿法双螺杆挤压膨化机生产水产膨化饲料并对饲料的加工质量进行分析。结果表明:在加工特性方面,高粱的水溶性指数显著低于面粉(P<0.05),吸水性指数显著高于面粉(P<0.05);高粱的糊化温度显著高于面粉(P<0.05),峰值黏度、保持黏度和最终黏度显著低于面粉(P<0.05);高粱的起始温度、峰值温度和全糊化温度显著高于面粉(P<0.05),糊化需要的焓值显著低于面粉(P<0.05)。在产品质量方面,随着高粱替代面粉比例的增加,水产膨化饲料的容重显著升高(P<0.05),膨化度显著降低(P<0.05),下沉率显著上升(P<0.05),溶失率显著上升(P<0.05),最大吸油率显著降低(P<0.05),漏油率显著升高(P<0.05)。综上,与面粉相比,高粱的加工特性较差,其不同比例替代面粉会降低水产膨化饲料的加工质量,但提高物料调质水分会改善水产膨化饲料的质量。This experiment was conducted to investigate the different proportion of replacing wheat flour with sorghum on the processing quality of extruded aquatic feed.The processing characteristics of sorghum and flour were analyzed.The wheat flour group was used as control,and sorghum was used to replace 50% and 100% wheat flour in other groups.Three levels of mash feed conditioning moisture were 25%,28% and 31%,respectively.The twin-screw extruder was used to produce extruded aquatic feed and the processing quality of feed was analyzed.About the processing characteristics,the results showed that the water solubility index of sorghum was significantly lower than that of wheat flour(P<0.05),but the water absorption index was significantly higher than that of wheat flour(P<0.05).The pasting temperature of sorghum was significantly higher than that of wheat flour(P<0.05),but the peak viscosity,holding strength and final viscosity were significantly lower than that of wheat flour(P<0.05).The onset temperature,peak temperature and completion temperature of sorghum were significantly higher than that of wheat flour(P<0.05),but the enthalpy change of gelatinization was significantly lower than that of wheat flour(P<0.05).About product quality,the results showed that with the increase of the proportion of sorghum replacing wheat flour,the bulk density of aquatic extruded feed increased significantly(P<0.05),the expansion degree decreased significantly(P<0.05),the sinking rate increased significantly(P<0.05),the water solubility percentage increased significantly(P<0.05),the maximum oil absorption rate decreased significantly(P<0.05),and the oil leakage rate increased significantly(P<0.05).In conclusion that:the processing characteristics of sorghum was poor than wheat flour,and different proportion of sorghum replacing wheat flour could reduce the processing quality of extruded aquatic feed,but increasing the mash feed conditioning moisture could improve the quality of extruded aquatic feed.

关 键 词：高粱 面粉 水产膨化饲料 加工特性 产品质量 

分 类 号：S816.9[农业科学—饲料科学]