挤压蒸煮对豆粕体外消化率的影响

以脱脂豆粕为原料,采用双螺杆挤压技术,研究了喂料速度、物料含水量、螺杆转速、挤压温度对蛋白质消化率的影响,在单因素试验的基础上,通过正交试验确定出了豆粕最佳的挤压工艺条件。结果表明:影响消化率的主要因素是挤压温度和物料含水量,而喂料速度与螺杆转速影响较小。豆粕挤压蒸煮的最佳工艺条件是:喂料速度0.35 kg/min、物料含水量33%、螺杆转速130 r/min、挤压温度150℃,在该工艺条件下,消化率达到95.7%,比原始豆粕消化率提高12.1%。

Study on the Influence of Extrusion Cooking on Soybean In Vitro Digestibility

Defatted soybean meal was processed by twin-screw extruder.The effect of feeding speed, moisture of the material,screw speed,extrusion temperature on the influence of digestibility of the protein were studied.Using single factor test,the optimum technological parameters were determined by orthogonal test.Results indicated that the main factors that affect digestibility were extrusion temperature,moisture content and feed rate.The screw speed had less influence.The optimum technological parameters were: feeding rate 0.35kg/min,moisture content 33%,screw speed was 130r/min and extrusion temperature was 150℃.In this conditions,the digestibility can reach up to 95.7%,12.1% increased compared to the raw soybean meal.