小麥胚芽-低值魚復(fù)合粉工藝及品質(zhì)改善研究.pdf

1、江南大學(xué)碩士學(xué)位論文小麥胚芽低值魚復(fù)合粉工藝及品質(zhì)改善研究姓名：熊磊申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏指導(dǎo)教師：張連富20090701AbstractAbstract西eobjectiveofthisresearchwastoprepareanutritionpowderofsolubleandsolidwhichisproducedfromwheatgermandlowvaluefishviaextrudingtechnolog

2、y(byDS32Twin—ScrewExtruderunderdifferentconditionofprocesses)，grindiIlg，allocationTheaimofthisproductistodevelopanewconveniencenutritionalfood，givingconsiderationtotheeconomic，nutrient，lowvalueaddedandhigh—qualityprocess

3、ingtechniquesFirstlyinordertogetapropermoisturecontentofpretreatmentmaterial，theeffectsofhotairdrying，vacuumdryingandmicrowavedryingonpretreatmentmaterial’ScolourAvandPOVweretestedChoosingmicrowavedryingasthedryingmodela

4、ndthePagemathematicSmodelisobtainedasfoilOW“MR=exp卜e(446燦745P_o0503P2)t(2’20她345M0376P2’】Secondlyfoursortsofstarchswerecompared，thenwefoundpotatostarchWassuitableThecombinationofregressionandresponsesurfaceanalysiswerein

5、troducedintheoptimizationoftheextrusiontechnologyTheresultsshowedasfollows：potatostarchdosage(X1)=333％，extrusiontemperature(X2)=163，moisturecontent(X3)=187％，andscrCWspeed(X4)=160R／minAgooddegreeofexpansionanduniformfinec

6、ellularstructurewasgotundertheseconditions，itWaSalsobeneficialtoimprovelatepulverizationandthestabilityofsolubleThirdlyoptimalgranularsizeat120～150岬Wasgotbypowder’SfluidityandstabilityexperimentThroughsensoryevaluationex

7、periment，optimalformula謝mwhitesugarsaltandwheataromaattheratioof15％：24％：O1％WasobtainedFinallyfittingmoisturecontentinstoringat48％wereobtainedfromAw’StestandchangeByPOV’Sfirstorderkineticsprediction，compositenutritionpowd