Study On The Extrusion Texturization Technology And Application Of Defatted Peanut Meal

Peanut is the main oil crops of china,more than 15,000,000 tons can be produced every year.It mainly used to extract oil,and can produce more than 3,000,000 peanut meal,thanks to denature or organic solvent pollution,it cannot be separated or used,and mainly used for forages,and cause the protein resources waste.This study used low temperature defatted peanut meal,and used texturization index as the assess index,the optimum technological parameters were determined,and studied the change of functional and nutritional proprieties after extrusion and the material.And smashed the texturization peanut protein,used as addition in biscuit,the best formula of the peanut protein biscuit was determined.The main study results were as follows:1 Using texturization index as the assess index , The optimum technological parameters were determined:feed rate 0.3kg/min,moisture content 31%,screw speed 155r/min and extrusion temperature 142℃. In this technological conditions, the texturizing index reached 1.61.2 Extrusion texturization can change the functional qualities of peanut protein, compared to the peanut protein material,after extrusion,the WHC and OHC increased more 20%,but the emulsifying ability and foaming property reduced.3 After extrusion texturization,the A-lys remain rate was 80.3%,the in vitro digestibility improved 8.5%,the flavones remain rate was 73.3%.4 Under the laboratory condition,the best formula of the peanut protein biscuit was determined:flour100%,peanut protein power 12%(instead flour),oil-fat 24%,sugar 34%,soda0.9%,ammonium bicarnate 0.6%,δ-gluconic acid lactone 1.2%,monostearate 0.5%.