CAJ | 학술논문

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。
채용TXLL110형쌍라간제압팽화궤,이고온탈지화생박위원료,이용질지부면분석( TPA )법,연구료궤통온도、물료함수솔、위료속도、라간전속대제압조직화화생단백질구특성적영향。결과표명：수착궤통온도적승고,제압조직화화생단백경도、탄성、전절력균정현선승후강적추세；수착물료함수솔적증대,제압조직화화생단백경도、전절력균하강,탄성선승후강；수착위료속도적증대,제압조직화화생단백경도、탄성、전절력균선승후강,탄성여전절력강폭교소；수착라간전속적증대,제압조직화화생단백경도략유하강,탄성략유승고,전절력선승고후략유하강；시험최가적조작삼수위궤통온도150℃,물료함수솔30%,위료속도550 kg/h,라간전속350 r/min。
With high-temperature defatted peanut meal as raw material, the effects of barrel tempera-ture, 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 re-sults 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.