物料含水率对大豆蛋白挤压组织化产品特性的影响 |
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引用本文: | 孙照勇,魏益民,张波,陈锋亮. 物料含水率对大豆蛋白挤压组织化产品特性的影响[J]. 中国粮油学报, 2009, 24(10) |
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作者姓名: | 孙照勇 魏益民 张波 陈锋亮 |
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作者单位: | 中国农业科学院农产品加工研究所,北京,100193 |
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基金项目: | 国家"948"项目,国家"十一五"科技支撑计划 |
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摘 要: | 物料含水率是植物蛋白挤压组织化过程中重要的操作参数之一,是区分高、低水分挤压工艺的标志.以低温脱脂豆粕为原料,应用德国Brabender DSE-25型双螺杆挤压实验室工作站,研究了物料含水率(28%~53%)对大豆蛋白挤压组织化产品特性的影响.结果表明:物料含水率对大豆蛋白挤压组织化产品特性有重要影响.随着物料含水率的增加,挤压产品的组织化度、吸水率和弹性增大,色泽趋向亮白,硬度和咀嚼度变小.
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关 键 词: | 物料含水率 大豆蛋白 挤压组织化 产品特性 |
Effects of Material Moisture on Product Properties of Extrusion- Textured Soy Protein |
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Abstract: | Material moisture is an important processing parameter and a sign between low or high moisture extrusion. Low temperature defatted soy meal was extruded with a twin - screw extruder ( DSE - 25 Extruder Lab - Station Brabender OHG, Germany) , and the effect of material moisture on the properties of extrusion - textured soy protein was investigated. Results: The effect of material moisture on product properties is remarkable. Within the material moisture range of 28%~53% , with the increase of material moisture, the texturize degree, water absorption capability , spring, and brightness of the extrudate increase, while the hardness and chewiness decrease gradually. |
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Keywords: | material moisture soy meal extrusion - textured product properties |
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