摘要
以豆粕为主要原料,与玉米、绿豆混合,利用小型单螺杆挤压膨化机进行膨化实验,研究了不同物料水分含量、模头温度、螺杆转速对产品膨化效果的影响,并对挤压膨化过程中产品的水溶性和吸水性的变化进行了研究分析。确定最佳的挤压膨化工艺参数为:模头温度140℃,水分含量为19%,螺杆转速为180r/min,经过挤压膨化后,原料的水溶性和吸水性增大。
The extruding experiment was studied with the soybean meal as material, mixing corn and mung bean by single-screw extruder. The effect of water content, expanded temperature, the rotating speed of screw was studied.The best expanded technical parameters were determined, expanded temperature 140℃, water content 19% ,the rotating speed of screw 180r/min.Treated by extrusion, water-soluble and water absorption of the raw materials increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期272-274,共3页
Science and Technology of Food Industry
关键词
豆粕
挤压膨化
工艺参数
soybean meal
extrude and expand
process parameter
