挤压参数对酿造酱油原料糊化度的影响

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英文篇名：Effect of extrusion parameters on gelatinization degree of raw materials for soy sauce production 作者：曹燕飞 ; 张天语 ; 张凤婕 ; 任妍妍 ; 李宏军 英文作者：CAO Yanfei;ZHANG Tianyu;ZHANG Fengjie;REN Yanyan;LI Hongjun;School of Agricultural Engineering and Food Science, Shandong University of Technology; 关键词：挤压 ; 芝麻粕 ; 酱油 ; 糊化度 英文关键词：extrusion;;sesame meal;;soy sauce;;gelatinization degree 中文刊名：ZNGZ 英文刊名：China Brewing 机构：山东理工大学农业工程与食品科学学院; 出版日期：2019-03-25 出版单位：中国酿造 年：2019 期：v.38;No.325 基金：山东省科技发展计划项目(2013GSF12108);; 国家自然科学基金项目(31471676) 语种：中文; 页：ZNGZ201903010 页数：5 CN：03 ISSN：11-1818/TS 分类号：52-56

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200r/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%。
        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%.

引文

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