调质工艺参数对小麦粉饲用品质的影响

发布时间：2018-07-05 00:35

本文选题：小麦 + 调制　；参考：《饲料工业》2016年23期

【摘要】：文章通过单因素试验研究喂料速度、蒸汽压力、原料粒度对小麦粉调质后水分、糊化度、蛋白溶解度的影响。结果表明,当喂料速度从8 r/min增加到24 r/min时,物料水分和糊化度都呈下降趋势,水分从18.77%降低到15.89%,糊化度从40.65%下降到13.66%,蛋白溶解度则从50.48%上升到70.66%;当蒸汽压力从0.2 MPa增加到0.45 MPa时,物料水分从14.87%增加至17.46%,蛋白溶解度先降低后升高,在蒸汽压力为0.4 MPa时出现极小值,为67.11%,糊化度则先升高后降低,当蒸汽压力为0.35 MPa时糊化度最高,为24.55%;当原料粒度从1.2 mm增加到3.0 mm时,物料水分从18.2%下降到17.11%,蛋白溶解度有一定的波动,但整体向上,并在粒度为2.0 mm时出现极小值,为71.72%,糊化度先升高后降低,原料粒度为2.5 mm时出现极大值,为24.48%。综合比较,分别得出当喂料速度为16 r/min、蒸汽压力为0.35 MPa、原料粒度为2.5 mm时调制效果较好。
[Abstract]:The effects of feed rate, steam pressure and grain size on water content, gelatinization and protein solubility of wheat flour were studied by single factor test. The results showed that when the feed rate increased from 8 r/min to 24 r/min, the moisture content and gelatinization degree of the material decreased. Water content decreased from 18.77% to 15.89%, gelatinization decreased from 40.65% to 13.66 and protein solubility increased from 50.48% to 70.66. When steam pressure increased from 0.2 MPA to 0.45 MPA, moisture increased from 14.87% to 17.46%, protein solubility decreased first and then increased. When the steam pressure was 0.4 MPA, the gelatinization degree increased first and then decreased. When the steam pressure was 0.35 MPA, the gelatinization degree was the highest (24.55), and when the raw material size increased from 1.2 mm to 3.0 mm, the gelatinization degree was the highest when the steam pressure was 0.35 MPA, and when the raw material size increased from 1.2 mm to 3.0 mm, The water content of the material decreased from 18.2% to 17.11%, the solubility of protein fluctuated, but the whole was upward, and the minimum value was 71.72 when the particle size was 2.0 mm. The gelatinization degree increased first and then decreased, and the maximum value was 24.48 when the particle size of raw material was 2.5 mm. The results show that when the feed speed is 16 r / min, the steam pressure is 0.35 MPA and the particle size is 2.5 mm, the modulation effect is better.
【作者单位】：上海交通大学农业与生物学院;上海新农饲料股份有限公司;
【分类号】：S816.9

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