We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
挤压参数对酿造酱油原料糊化度的影响.
- Authors
曹燕飞; 张天语; 张凤婕; 任妍妍; 李宏军
- Abstract
The raw materials such as sesame meal and flour for soy sauce production were pretreated by extrusion technology, which could play the role of starch gelatinization. On the basis of single factor tests, using the extrusion gelatinization degree as evaluation index, extrusion temperature, screw speed, flour content and moisture as extrusion parameters, the extrusion parameters in soy sauce production with extruded sesame meal were optimized by Box-Benhnken experimental design. The results showed that the optimum extrusion parameters were extrusion temperature 90 °C , screw speed 200 r/min, flour content 26%, moisture 21%. Under the optimal conditions, the gelatinization degree of extrudate was 91.23%.
- Publication
China Brewing, 2019, Vol 38, Issue 3, p46
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2019.03.010