Study On Extrusion Process Technology Of Low-value Sea Cucumber Product

The low-value sea cucumber powder was obtained by pretreatment with low-value sea cucumber.The wet process is processed with defatted soybean powder,dry processing with corn starch,and according to the need of mixed ingredients to adjust the moisture content and balance water,using the G32 twin screw extruder compression test.The adjustment range of the machining parameters in normal production is found through the preliminary test.Single factor experiment was conducted to study the effects of different processing parameters on the texture and physical properties of the products,and the optimum process combination was obtained based on the single factor test.Then continue to study the influence of different processing parameters on the product features,Box-Behnken and(RSM),the mathematical model was constructed.This paper explores the texture adjustment technique of low-value sea cucumber and provides theoretical basis for the high value utilization of low-value sea cucumber.The main results are as follows:In wet extrusion processing organized in the process of simulation of meat protein,through preliminary experiments and single factor experiment,research the normal production of different processing parameters(material moisture content,barrel temperature,screw speed)on the extrusion product quality and structure features(elasticity,hardness,chewiness,organized degree)the influence of the trend.In the low temperature defatted soybean flour,wheat gluten was added as an additive to determine the texture parameters of different processing parameters.The optimization of the optimum process parameters of wet-process extrusion is optimized by using the organizational degree as the evaluation index.Results show that the material moisture content is 55%,barrel temperature 150℃ the screw rotation speed and hz,the additive content is 2%,extrusion products organized degree is 2.09,the elasticity is 0.93,10019.90 gf/cm2,hardness,chewiness of 7677.78 gf/cm2.Through analysis of variance,primary and secondary effect of process parameters on the wet extrusion organized order:material moisture content>barrel temperature>screw speed>add content,including material moisture content F value(4.820)is greater than the critical value F(4.460)α=0.05,shows that the influence of different material moisture content on the extrusion product quality significantly.The F value of the speed,temperature and additive was not significant,and the effect of additive gluten was the least significant.In the process of dry extrusion processing leisure puffed food,through the preliminary experiments and single factor experiment,the normal production of different process parameters(material moisture content,barrel temperature,screw speed)on the extrusion product structure and physical properties(brittleness,hardness,volume density,puffing degree).The optimization of extruding degree was used as the evaluation index to carry out the orthogonal test of three factors,and the variance analysis was carried out for the orthogonal test results,and the optimum technological parameters were obtained.The results show that the material moisture content is 18%,barrel temperature 140℃,the screw rotation speed and hz,extruding puffing degree of product was 343%,brittleness is 24.68 mm,4715.13 gf/cm2,hardness,volume density of 0.44 g/ml.The result of variance analysis,the dry process of the extrusion effect order:primary and secondary material moisture content>barrel temperature>screw speed,moisture content of the F value(4.475)>F critical value(4.460)α=0.05,shows that the influence of different material moisture content on the extrusion product quality significantly.The F value of speed and temperature is not significant.Explore the influence of process parameters on the functional characteristics of extruded products.The water absorption rate of extruded product and the water holding rate of the product were extruded by the dry method.Through single factor test,three levels of optimum process parameters were selected and the response surface optimization test was carried out.The fitting model F value of the water retention rate of the extruded tissue product was 55.36,P value<0.0001,and the fitting model was very significant.The misfit term P=0.0750>0.05,the missing item was not significant,R2=0.9683 of the quadratic regression equation,and the fitting degree of the equation was high.Contour map with curved surfaces,both two interaction factors exist interaction,but only the barrel temperature and screw rotation speed is significant interactions in the experiment of the selected factors and levels,the effects on extrudate hold water rate of primary and secondary effect order:the screw rotation speed>barrel temperature>moisture content.Select material moisture content was 55%,the barrel temperature 150℃,the screw rotation speed is 34 Hz,get the extrudate hold water at a rate of 258%(±1.5%),and the predicted value is close to,can guide the practical production show that the fitting model.The F value of the hydroscopicity fitting model of extruded product was 138.61,P value<0.0001,and the fitting model was very significant.The loss of the proposed term P=0.0774>0.05,the missing item was not significant,R2=0.9872 of the quadratic regression equation,and the fitting degree of the equation was high.Contour map with curved surfaces,both two interaction factors exist interaction,material moisture content and screw speed,barrel temperature and screw speed interactions are very significant,barrel temperature and material moisture content interaction significantly,in the selected factors and levels of test,the effects of extrudate bibulous rate of primary and secondary order of the screw rotation speed>barrel temperature>moisture content.Select material moisture content was 18%,the barrel temperature 140℃,the screw rotation speed is 34 Hz,to forecast verification,get the extrudate bibulous rate is 339%(±2.5%),and the predicted value is close to,can guide the practical production show that the fitting model.