食品工业科技Issue(1)：119-121,124,4.
挤压对低温脱脂花生粕氮溶指数的影响
Influence of extrusion on NSI of defatted peanut flour
卢蕊 1董海洲 1刘传富 1冉新炎1
作者信息
- 1. 山东农业大学食品科学与工程学院,山东泰安271018
- 折叠
摘要
Abstract
The defatted peanut flour were extruding processed.Based on single-factor experiments and taking NSI as the evaluating index,the experiment mathematical model was established according to Box-Behnken central composite experiment design.The results showed that the optimum extrusion conditions for modify were die throat diameter was 12mm,water content was 11.8%,extrusion temperature was 65℃,screw speed was 300 r/min,in this condition,the NSI of defatted and low-degeneration peanut dregs was 82.20%,which was improved by 15.42% compared to unextruded.关键词
低温脱脂花生粕/挤压/氮溶指数Key words
defatted peanut flour/extrusion/NSI分类
轻工纺织引用本文复制引用
卢蕊,董海洲,刘传富,冉新炎..挤压对低温脱脂花生粕氮溶指数的影响[J].食品工业科技,2012,(1):119-121,124,4.
