更新时间：07-07 （飞舞的丝带）提供原创文章
摘 要：优化谷朊粉高水分挤压组织化工艺,对于拓宽谷朊粉的应用领域,开发谷朊粉产品具有较大的意义。本实验以谷朊粉以及淀粉为主要原料，使用双螺杆挤压机，分别考察了温度为125℃、130℃、135℃、140℃、145℃，转速为23r/min、30r/min、36r/min、45r/min、52 r/min，及水分为40%、41%、42%、43%、44%时对产品重要指标的影响。以温度、转速、水分为单因素试验，通过正交表L9(34)最终确定了优化工艺参数。结果表明最优谷朊粉组织化工艺参数为螺杆转速45r/min，物料含水率43%，机筒温度145℃。在最佳条件下经过挤压膨化后，样品的硬度为4.59N，弹性为1.53mm，咀嚼性为5.50MJ，组织化度为6.14。
关键词 谷朊粉；单因素试验；正交表；优化工艺
Abstract：Optimization of gluten high moisture extrusion organizational process, to broaden the application field of wheat gluten, gluten product development has great significance. The experiment with wheat gluten and starch as the main raw material, using a double-screw extruder, respectively investigates the temperature to 125℃、130℃、130℃、140℃、145℃, the speed of 23r/min、30r/min、36r/min、45r/min、52r/min, and the moisture content of 40%、41%、42%、43% and 44% when the influence of the important indicators of product. Based on temperature, speed, water single factor experiment, through orthogonal table L9 (34) finally the optimized process parameters is determined. Gluten results show that the optimal organizational process parameters to 45 r/min, the screw rotation speed of material moisture content is 43%, the barrel temperature 145℃. Under the best conditions after extrusion, the hardness of sample is 4.59N, the elasticity of 1.53mm, chewiness was 5.50MJ, organized degree of 6.14.
Keywords Wheat gluten single factor experiment Orthogonal table Optimization of process