摘要
采用双螺杆挤压技术,研究喂料速度、物料含水量、螺杆转速、挤压温度对花生蛋白体外消化率影响。在单因素试验基础上,通过二次通用旋转试验确定花生蛋白体外消化率最佳挤压工艺条件:喂料速度0.3kg/min、物料含水量37.5%、螺杆转速130r/min、挤压温度145℃,在该工艺条件下,花生蛋白体外消化率可达93.91%。
Using twin-screw extruder, the effect of feed speed,moisture of material,screw speed and extrusion temperature on the peanut in vitro digestibility of the protein were studied, At the base on single factor test, the optimum technological parameters of the in vitro digestibility were determined by quadratic generat rotary design： feed rate 0.3 kg/min, moisture content 37.5%, screw speed 130 r/min and extrusion temperature 145℃, in this technological conditions, the in vitro digestibility of peanut protein can reach 93.91%.
出处
《粮食与油脂》
2008年第10期25-28,共4页
Cereals & Oils
