单 位：
中粮饲料(东台)有限公司;中国农业科学院饲料研究所
关键词：
膨胀加工;调质温度;喂料速度;环隙开度;淀粉糊化度
摘 要：
文章旨在研究膨胀加工参数对大宗原料混合料(玉米、小麦、豆粕及膨化大豆比值为23∶5∶5∶2)加工质量的影响。试验采用淀粉酶解法、胃蛋白酶-胰蛋白酶两步酶解法及容重器法分别测定物料淀粉糊化度、蛋白质体外消化率及容重,探讨膨胀加工参数中调质温度(75、80、85、90℃)、膨胀器环隙开度(2.6、2.3、1.9、1.5 cm)、喂料速度(30、35、40、45、50 Hz)对淀粉糊化度、蛋白质体外消化率及容重的影响规律。结果表明:随着调质温度的升高,调质料和膨胀料的糊化度随之升高,90℃时,调质料和膨胀料糊化度显著提高(P<0.05);调质料的蛋白质体外消化率先升高后降低,膨胀料蛋白质体外消化率变化不显著(P>0.05)。同一喂料速度下,环隙开度降低,膨胀料糊化度升高,但膨胀料的蛋白质体外消化率变化不显著(P>0.05)。当喂料速度为35、40 Hz和50 Hz时,糊化度逐渐升高,并且当喂料速度为50 Hz,糊化度显著高于其他两组(P<0.05);喂料速度为50 Hz时膨胀料蛋白质体外消化率显著低于其他喂料组(P<0.05)。物料经过调质和膨胀后,容重显著降低(P<0.05)。综合考虑物料的加工质量,初步认为混合料膨胀较优工艺参数的调质温度不宜过高,75~80℃为宜,环隙开度2.0~2.5 cm,喂料速度35~45 Hz。
译 名：
Study of expander processing parameters on common materials of piglet
作 者：
Sun Jie;Zhang Jian;Li Junguo;Qin Yuchang;Li Jun;
关键词：
expander processing;;conditioning temperature;;feeding rate;;annular gap;;starch gelatinization degree
摘 要：
This study was to investigate effects of expander processing parameters on quality of mixturematerial(corn: wheat: soybean meal: extruded soybean=23∶5∶5∶2).Starch hydrolysis, pepsin-trypsinand the bulk density equipment were used to test starch gelatinization degree, in vitro protein digest-ibility and bulk density, aim to explore changes of expander processing parameters, such as condition-ing temperature(75, 80, 85, 90 ℃), the expander annular gap(2.6, 2.3, 1.9, 1.5 cm), feed feeding rate(30, 35, 40, 45, 50 Hz)on the starch gelatinization degree, in vitro protein digestibility and bulk densi-ty.The results showed that: with the increasing of conditioning temperature, the starch gelatinization de-gree of conditioning material and expanded material improved at the same time and especially at90 ℃, the starch gelatinization degree of conditioning material and expanded material significantly in-creased(P<0.05); The in vitro protein digestibility of conditioning material decreased first and then in-creased, the in vitro proteins digestibility of expanded material did not change significantly(P>0.05).Under the same feeding rate, with the reduction of annulus gap, starch gelatinization degree of expand-ed material increased, but the in vitro protein di-gestibility was not significant(P>0.05). When thefeeding rate of 35 Hz, 40 Hz, and 50 Hz, starchgelatinization degree was gradually increased,and at the rate of 50 Hz, starch gelatinizationwas significantly higher than other two groups(P<0.05), but in vitro protein digestibility of expand-ed material was lowest(P<0.05). After condition-ing and expanding, bulk density decreased by about 45 g/l. The better expander processing parameters: conditioning temperature 75~80 ℃,annulusgap 2.0~2.5 cm, feeding rate 35~45 Hz.
