| 挤压参数对酿造酱油原料糊化度的影响 |
| |
| 引用本文： | 曹燕飞,张天语,张凤婕,任妍妍,李宏军.挤压参数对酿造酱油原料糊化度的影响[J].中国酿造,2019,38(3):46. |
| |
| 作者姓名： | 曹燕飞 张天语 张凤婕 任妍妍 李宏军 |
| |
| 作者单位： | 山东理工大学 农业工程与食品科学学院，山东 淄博 255049 |
| |
| 基金项目： | 山东省科技发展计划项目（2013GSF12108）；国家自然科学基金项目（31471676） |
| |
| 摘 要： | 利用挤压技术对酿造酱油的芝麻粕和面粉等原料进行预处理，可以起到淀粉糊化的作用。在单因素试验的基础上，以挤出物 糊化度为考察指标，以挤压温度、螺杆转速、面粉含量、含水量为挤压参数，运用Box-Behnken试验设计对挤压芝麻粕酿造酱油中挤压 参数进行优化。 结果表明，最佳挤压参数为挤压温度90 ℃，螺杆转速200 r/min，面粉含量26%，含水量21%。 在此最优条件下，挤出物 的糊化度为91.23%。
|
| 关 键 词： | 挤压 芝麻粕 酱油 糊化度 |
Effect of extrusion parameters on gelatinization degree of raw materials for soy sauce production |
| |
| CAO Yanfei,ZHANG Tianyu,ZHANG Fengjie,REN Yanyan,LI Hongjun.Effect of extrusion parameters on gelatinization degree of raw materials for soy sauce production[J].China Brewing,2019,38(3):46. |
| |
| Authors: | CAO Yanfei ZHANG Tianyu ZHANG Fengjie REN Yanyan LI Hongjun |
| |
| Affiliation: | School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China |
| |
| Abstract: | The raw materials such as sesame meal and flour for soy sauce production were pretreated by extrusion technology, which could play the role of starch gelatinization. On the basis of single factor tests, using the extrusion gelatinization degree as evaluation index, extrusion temperature, screw speed, flour content and moisture as extrusion parameters, the extrusion parameters in soy sauce production with extruded sesame meal were optimized by Box-Benhnken experimental design. The results showed that the optimum extrusion parameters were extrusion temperature 90 ℃ , screw speed 200 r/min, flour content 26%, moisture 21%. Under the optimal conditions, the gelatinization degree of extrudate was 91.23%. |
| |
| Keywords: | extrusion sesame meal soy sauce gelatinization degree |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
