###
食品研究与开发:2017,38(15):117-121
本文二维码信息
码上扫一扫!
响应面优化灵芝孢子粉挤出破壁工艺
刘静雪,李凤林*,刘艳霞,姜丽冬,曾英男,熊小青
(吉林农业科技学院 食品工程学院,吉林 吉林 132101)
Response Surface Optimization of Ganoderma lucidum Spore Powder Extrusion Process
LIU Jing-xue, LI Feng-lin*, LIU Yan-xia, JIANG Li-dong, ZENG Ying-nan, XIONG Xiao-qing
(College of Food Engineering, Jilin Agricultural Science and Technology College, Jilin 132101, Jilin, China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 2541次   下载 796
投稿时间:2016-11-07    
中文摘要: 采用双螺杆挤出技术对灵芝孢子粉进行破壁处理,利用响应面对影响挤出破壁工艺的主要因素:挤出温度、 螺杆转速、物料含水量进行优化。结果表明:当挤出温度 110 ℃、物料含水量 27 %、螺杆转速 640 r/min 时,灵芝孢子粉 破壁率可达到 96.48 %。方差分析结果表明,影响挤出破壁灵芝孢子粉工艺的因素由强到弱依次为挤出温度>物料含 水量>螺杆转速。
中文关键词: 挤出  灵芝孢子粉  响应面  破壁
Abstract:The twin-screw extrusion technique was used to break down the Ganoderma lucidum spore powder,and the main factors influencing the extrusion process was as follows: the extrusion temperature, the screw speed and the material water content was optimized. The results showed that the breaking rate of Ganoderma lu- cidum spore powder reached 96.48 % when the extrusion temperature was 110 ℃, the water content was 27 % and the screw speed was 640 r/min. The results of variance analysis showed that the factors affecting the process of spore powder from Ganoderma lucidum was extruded from strong to weak,> water content> screw speed.
文章编号:201715024     中图分类号:    文献标志码:A
基金项目:吉林农业科技学院青年基金资助项目(吉农院合字[2016]第 Q27 号)
引用文本:


用微信扫一扫

用微信扫一扫