植物蛋白高水分挤压组织化过程中水分和冷却温度对流变特性的影响 |
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引用本文: | 肖志刚,张雪萍,段玉敏,王哲,杨强,朱旻鹏,李响,闵钟熳. 植物蛋白高水分挤压组织化过程中水分和冷却温度对流变特性的影响[J]. 中国粮油学报, 2022, 37(5): 87-92 |
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作者姓名: | 肖志刚 张雪萍 段玉敏 王哲 杨强 朱旻鹏 李响 闵钟熳 |
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作者单位: | 沈阳师范大学粮食学院,沈阳师范大学粮食学院,沈阳师范大学粮食学院,东方集团哈尔滨福肴食品有限公司,沈阳农业大学食品学院,沈阳师范大学粮食学院,沈阳师范大学粮食学院,沈阳师范大学粮食学院 |
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基金项目: | 辽宁省农业攻关及产业化指导计划项目(2019JH8/10200020);高水分植物基人造肉开发项目(054-92000232);辽宁省重点研发计划项目(2020JH2/10200040) |
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摘 要: | 植物蛋白挤压过程的顺利进行和最终产品的特性受挤压过程中水分、温度和剪切机械力等因素的重要影响。本研究以大豆分离蛋白、豌豆蛋白和谷朊粉为混合植物蛋白原料,采用双螺杆挤压机进行挤压,考察水分和冷却温度对植物蛋白肉产品流变特性的影响。结果表明:植物蛋白肉产品的流变特性受挤压过程中水分和冷却温度的影响,在一定范围内,水分和冷却温度的升高有利于改善挤压组织化产品的流变特性。
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关 键 词: | 植物蛋白肉;水分;流变学 |
收稿时间: | 2021-05-31 |
修稿时间: | 2021-09-22 |
Effect of Moisture and Cooling Temperature on Rheological Properties of Plant Protein during High Moisture Extrusion |
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Abstract: | The smooth process of plant protein extrusion and the characteristics of the product are affected by the water content,temperature and shear mechanical force during extrusion.In this study, soy isolate protein, pea protein and gluten were mixed and used as raw materials, which were extruded by a twin-screw extruder.The effects of moisture and cooling temperature on the rheological properties of plant protein meat products were investigated.The results show that the rheological properties of plant protein-based meat products are affected by moisture and cooling temperature during extrusion, and the increase of moisture and cooling temperature is beneficial to improve the rheological properties of extruded tissue products in a certain range. |
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Keywords: | plant protein-based meat moisture rheology |
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