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《Journal of Food Science and Technology》 2017-06
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Study on Optimization of Extrusion Processing Conditions of Soybean Residue by Response Surface Method

LI Ailin;SHANG Jing;YUN Shaojun;CHEN Zhenjia;NIU Xiaofeng;WANG Yu;College of Food Science and Engineering,Shanxi Agricultural University;Study on the Processing of Agricultural and Livestock Products in Shanxi Province Graduate Education Innovation Center;Taiyuan Liuweizhai Industrial Co Ltd;  
Soybean dregs contain rich nutrients and have a lot of bioactivities. The dietary fiber in bean dregs can prevent diabetes,bowel cancer,cardiovascular diseases,obesity,and increase defecation.Soybean dregs,mixed with wheat flour and corn flour,could be used as materials in baked food. The extrusion technology was applied to increase the quality of soybean dregs and the expansion degree and soluble dietary fiber content were investigated. The results showed that under the condition of the rotate speed of 360 r/min,extruded material water content of 21% and 170 ℃,the puffed material was loose and porous,and had the good expansion degree,which could be used as raw material for baking food.
【Fund】: 国家重点研发计划项目(2017YFD0400200)
【CateGory Index】: TS209
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