| 大豆蛋白挤压组织化力学特征和感官评价 |
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| 引用本文： | 陈曦娟,陈野,罗垠.大豆蛋白挤压组织化力学特征和感官评价[J].食品研究与开发,2012,33(4):1-5. |
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| 作者姓名： | 陈曦娟 陈野 罗垠 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 以大豆蛋白为原料,开发一种即食性的大豆蛋白组织化挤压产品。采用正交试验设计,通过感官评价得到最适的挤压参数为水分含量15%,转速120r/min,挤压温度160℃,在此条件下得到的挤压产品硬度4.0N,脆度22.1mm,膨胀率329%。扫描电镜观察结果显示产品具有均匀结构,此外,利用扫描量热仪示差测量该产品,产品具有良好的热稳定性。
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| 关 键 词： | 大豆蛋白 挤压 感官评价 扫描电镜 差示扫描量热法 |
Extrudate Textirization Properties and Sensory Evaluation of Soybean Protein |
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| CHEN Xi-juan
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CHEN Ye
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LUO Yin.Extrudate Textirization Properties and Sensory Evaluation of Soybean Protein[J].Food Research and Developent,2012,33(4):1-5. |
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| Authors: | CHEN Xi-juan CHEN Ye LUO Yin |
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| Affiliation: | 2(College of Food Engineering & Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | A instant soybean protein food was produced by extrusion.The optimal extrusion parameters were obtained by the orthogonal experiment design through sensory evaluation.The results of extrusion parameters suggested that moisture content 15 %,revolution speed of extruder 120 r/min,extrusion temperature 160 ℃.The characteristic parameters of the extruded product under the optimal extrusion process were hardness 4.0 N,brittleness 22.1 mm,expansion rate 329 %.Scanning electron microscope(SEM) showed extruded soy protein product was uniform.The results of differential scanning calorimetry(DSC) indicated that it had thermal stability,too. |
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| Keywords: | soybean protein extrusion sensory evaluation scanning electron microscope differential scanning calorimetry |
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