摘要
以豆渣为主要原料,复配大豆分离蛋白及谷朊粉,采用非膨化挤压技术生产富含优质蛋白及膳食纤维的组织化蛋白,应用因子分析对影响产品品质的11个指标进行降维,以综合评分为指标,结合Box-Behnken法优化非膨化挤压生产含豆渣组织化蛋白的工艺参数。结果表明,预测的最优化方案为豆渣含量为45%,物料水分50%,挤压温度144.58℃,此时素肉产品综合评分为7.160 84。实际生产中调整为豆渣含量45%,物料水分50%,挤压温度145℃。此条件下生产的组织化蛋白感官特性良好,可溶性膳食纤维含量为16.11%,氮溶解指数为2.13%,体外消化率为56.78%,产品综合品质优良。
Soybean residues as main raw material,soybean protein isolated and wheat gluten as auxiliary materials,adopt the non-expansive extrusion technology to produce textured protein which was rich in protein anddietary fiber,using factor analysis for dimension reduction from 11 indexes affecting product quality,based on comprehensive score index,combining the response surface method to optimize the extrusion production process parameters. The process was forecast as soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 144.58 ℃,comprehensive score was 7.160 84. Adjust the actual operating conditions was listed as follows：soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 145 ℃.Under this condition,meat analogs with good characteristics,taste and consumer preference is excellent,soluble dietary fiber content was 16.11 %,the nitrogen solubility index（NSI）was 2.13 %,in vitro digestion rate was 56.78 %. Therefore,the comprehensive quality of the product is excellent.
出处
《食品研究与开发》
CAS
北大核心
2016年第22期87-91,共5页
Food Research and Development
基金
现代农业产业技术体系建设专项资金(CARS-04)
关键词
豆渣
组织化蛋白
非膨化挤压
膳食纤维
因子分析
soybean residues
textured protein
non-expansive extrusion
dietary fiber
factor analysis
