摘要
采用挤压膨化技术对酱油渣进行预处理,研究挤压工艺参数对酱油渣中粗纤维含量的影响。在单因素试验的基础上,以挤出物粗纤维含量为考察指标,以含水量、挤压温度、螺杆转速为挤压参数,运用中心组合试验设计(CCD)对挤压酱油渣中挤压参数进行优化。结果表明,最佳挤压膨化参数为含水量32%,挤压温度为100℃,螺杆转速为95 r/min。在此优化条件下,挤出物粗纤维含量为19.5%,与挤压膨化前原料相比,粗纤维含量降低了31.3%。该挤压膨化技术可以提高酱油渣的利用率。
Soy sauce residue was preprocessed by extrusion and swelling technique,and the effect of extrusion parameters on crude fiber content in soy sauce residue was studied.On the basis of single factor tests,using the crude fiber content of extrudate as evaluation index,moisture,extrusion temperature and screw speed as extrusion parameters,the extrusion parameters of soy sauce residue were optimized by central composite design(CCD).The results showed that the optimum extrusion and swelling parameters were moisture 32%,extrusion temperature 100℃,and screw speed 95 r/min.Under the optimal conditions,the crude fiber content of extrudate was 19.5%,compared with the raw materials before extrusion,the content of crude fiber decreased 31.3%,indicating that the extrusion and swelling technique could improve the utilization rate of soy sauce residue.
作者
张海静
杨哲
曹燕飞
张敏
李宏军
ZHANG Haijing;YANG Zhe;CAO Yanfei;ZHANG Min;LI Hongjun(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China)
出处
《中国酿造》
CAS
北大核心
2021年第1期123-127,共5页
China Brewing
基金
山东省重点研发计划项目(2019GNC106076)。
关键词
酱油渣
粗纤维
挤压工艺
响应面法
soy sauce residue
crude fiber
extrusion process
response surface method
