热榨花生粕中淀粉液化预处理工艺研究  

Study on starch liquefaction pretreatment process in hot pressed peanut meal

作　　者：张愉 宗爱珍[1] 徐同成[1] 杜方岭[1] 李倩[1] ZHANG Yu;ZONG Ai-zhen;XU Tong-cheng;DU Fang-ling;LI Qian(Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,Shandong,China;College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,Shandong,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,山东济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮食与油脂》2024年第4期18-22,共5页Cereals & Oils

基　　金：国家重点研发计划课题(2021YFD2100403);济南市“新高校20条”资助项目(2021GXRC025)。

摘　　要：通过热榨花生粕预处理方法的筛选及工艺优化,促进淀粉液化,提高热榨花生粕中淀粉的利用率。比较了生物酶法、浸提法及蒸汽爆破法预处理花生粕后液化液中还原糖含量,发现在pH为2.0的条件下浸提处理花生粕还原糖含量最高。进一步选取料液比、浸提时间、浸提温度3个因素,通过单因素试验及正交试验,优化得到浸提法最佳预处理工艺条件为料液比1∶10(g/mL)、浸提时间10 h、浸提温度50℃,在此条件下还原糖含量可达13.31 g/100 g。Through the screening of pretreatment methods and process optimization of hot pressed peanut meal,the liquefaction of starch was promoted and the utilization rate of starch in hot pressed peanut meal was improved.The content of reducing sugar in liquefaction liquid of peanut meal pretreated by biological enzyme method,extraction method and steam explosion method was compared.It was found that the content of reducing sugar in peanut meal pretreated by extraction was the highest at pH2.0.Through single factor test and orthogonal test,the optimal pretreatment conditions were obtained as follows:solid-liquid ratio 1:10(g/mL),extraction time 10 h,extraction temperature 50℃.Under these conditions,the reducing sugar content could reach 13.31 g/100 g.

关 键 词：热榨 花生粕 预处理 液化 淀粉利用率 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]