高水分组织化花生蛋白产品干燥和复水特性研究

采用双螺杆挤压机研制的高水分组织化花生蛋白产品中(HM-TPP)蛋白质含量高,具有与动物肌肉类似的纤维状结构和口感,可作为食品原料和配料。文中主要分析了高水分组织化花生蛋白产品的干燥和复水特性。干燥试验结果表明:随干燥温度的增加制品中水分含量达到10%以下所需干燥时间明显缩短,在40、50和60℃下,分别需干燥4.5、7和13 h。其中,60℃下的干燥速率明显高于50℃和40℃下的干燥速率。干制HM- TPP产品的复水试验结果显示:在复水前期(1 h),水温40℃和60℃时的复水速率明显高于20℃的,但40℃和60℃的复水速率无明显区别。复水2.5～3.5 h后,复水产品中水分含量基本达到饱和状态。所得复水产品质地柔韧、表面光滑,富有弹性,基本可以恢复到新鲜产品的品质特性。

Dehydration and Rehydration Characters of High Moisture Textured Peanut Protein Products

The high moisture textured peanut protein product was processed by twin-screw extruder.The high-protein products possessed fibrous structure and better tasty like real meat.It can be used as raw mate- rial or additives in food processing.The dehydration and rehydration characters of high moisture textured peanut protein products were analyzed.The dehydration test results indicated that the drying process was shorten with the temperatures increased.Dehydrating time for 10% water content was 4.5h,7h and 13h at 40℃,50℃and 60℃,respectively.The dehydration rate at 60℃was much higher than that of at 40℃and 50℃.The rehydration curves showed that the rehydration rate in 40℃and 60℃was higher than that of in 20℃at the start stage(1 hour),but there was no difference between 40℃and 60℃.The moisture in rehy- drating products would get to saturation after 2.5～3.5h in different temperature.The rehydrated products can retain the qualities,such as flexile texture,smoothly surface and better springiness,almost same to the fresh high moisture textured peanut protein products.