一些挤压变量对发酵玉米-大豆混合物的影响。
Effect of some extrusion variables on fermented maize-soybean blend.
作者信息
Ojokoh Anthony O, Yimin Wei, Eromosele Ojokoh S
机构信息
Institute of Agro-Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Haidian District, Beijing, People's Republic of China 100094.
Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguangcun Street, Beijing, 100081 People's Republic of China.
出版信息
J Food Sci Technol. 2015 Sep;52(9):5763-71. doi: 10.1007/s13197-014-1689-8. Epub 2014 Dec 23.
The effects of feed moisture, sugar and temperature on extrusion of fermented maize-soybean blend was investigated. Fermentation caused a reduction in sectional expansion index from 1.342 to 1.244, bulk density from 0.5005 to 0.5002 g/cm3 and water absorption index (WAI) from 5.9 to 5.2 but increased specific volume from 7.13 to 7.15 cm3/g and water solubility index (WSI) from 1.2 to 1.7. Increase in feed moisture (20-35 %) reduced sectional expansion index, specific volume, bulk density and water solubility index but increased the water absorption index. An increase in concentration of the sugar reduced extrudate sectional expansion index, specific volume and water absorption index but increased bulk density and water solubility index. Increasing the barrel temperature exhibited a predominant effect on the bulk density of the extruded products. Proximate composition of the samples revealed that the extrudate was high in protein content (between 19.2 and 23.0 %), low in fat and ash contents.
研究了饲料水分、糖分和温度对发酵玉米-大豆混合物挤压过程的影响。发酵使断面膨胀指数从1.342降至1.244，堆积密度从0.5005 g/cm³降至0.5002 g/cm³，吸水指数（WAI）从5.9降至5.2，但比容从7.13 cm³/g增至7.15 cm³/g，水溶指数（WSI）从1.2增至1.7。饲料水分增加（20%-35%）会降低断面膨胀指数、比容、堆积密度和水溶指数，但会增加吸水指数。糖分浓度增加会降低挤出物断面膨胀指数、比容和吸水指数，但会增加堆积密度和水溶指数。提高料筒温度对挤出产品的堆积密度有显著影响。样品的近似成分显示，挤出物蛋白质含量高（在19.2%至23.0%之间），脂肪和灰分含量低。
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