| 郎珊珊,阎树田,石戴卫.操作参数对挤压组织化花生蛋白质构特性的影响[J].中国油脂,2014,39(12):.[LANG Shanshan,YAN Shutian,SHI David.Effect of operation parameters on texture property of texturized peanut protein[J].China Oils and Fats,2014,39(12):.] |
| 操作参数对挤压组织化花生蛋白质构特性的影响 |
| Effect of operation parameters on texture property of texturized peanut protein |
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| DOI： |
| 中文关键词: 双螺杆挤压膨化机 高温脱脂花生粕 挤压组织化 花生蛋白 质构特性 |
| 英文关键词:twin-screw extruder high-temperature defatted peanut meal texturization by extrusion peanut protein texture property |
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| 中文摘要: |
| 采用TXLL110型双螺杆挤压膨化机，以高温脱脂花生粕为原料，利用质地剖面分析（TPA）法，研究了机筒温度、物料含水率、喂料速度、螺杆转速对挤压组织化花生蛋白质构特性的影响。结果表明：随着机筒温度的升高，挤压组织化花生蛋白硬度、弹性、剪切力均呈现先升后降的趋势；随着物料含水率的增大，挤压组织化花生蛋白硬度、剪切力均下降，弹性先升后降；随着喂料速度的增大，挤压组织化花生蛋白硬度、弹性、剪切力均先升后降，弹性与剪切力降幅较小；随着螺杆转速的增大，挤压组织化花生蛋白硬度略有下降，弹性略有升高，剪切力先升高后略有下降；试验最佳的操作参数为机筒温度150℃，物料含水率30%，喂料速度550 kg/h，螺杆转速350 r/min。 |
| 英文摘要: |
| With high-temperature defatted peanut meal as raw material，the effects of barrel temperature, material moisture, feed speed and screw speed on texture properties of texturized peanut protein were studied using TXLL110 twin-screw extruder and texture profile analysis method(TPA). The results showed that with barrel temperature increasing, the hardness, elasticity and shear force increased first and then decreased;with material moisture rising, both the hardness and shear force reduced, while elasticity improved first and then falled;with feed speed increasing, the hardness, elasticity and shear force increased first and then decreased, the drop of elasticity and shear force was smaller;with screw speed increasing, the hardness declined a little, elasticity growed slightly, and shear force increased first and then decreased a bit. The optimal operation parameters were obtained as follows: barrel temperature 150℃, material moisture 30%, feed speed 550 kg/h and screw speed 350 r/min. |
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