摘要
豌豆蛋白是制备植物蛋白肉的一种新兴的植物蛋白。以豌豆蛋白作为原料,采用双螺杆高水分挤压技术,利用停留时间分布的原理分析螺杆转速、喂料速度和挤压温度3种挤压参数对物料的影响。随着螺杆转速和喂料速度的增加,物料平均停留时间缩短,轴向混合程度减弱,组织化效果变差。豌豆蛋白的组织化需要较高的温度,达到一定温度后,随着挤压温度的增加,物料平均停留时间延长,混合程度增加,组织化效果变好。正交试验结果显示,3种挤压参数对混合程度的影响为喂料速度>挤压温度>螺杆转速,最佳试验条件为螺杆转速300 r/min、喂料速度10 g/min、挤压温度150 ℃。最佳试验条件下的豌豆组织化蛋白的质构与熟牛肉接近,组织化程度也有了明显的提升。
Pea protein is a kind of promising plant protein for making plant-based meat.In this paper,pea protein was used as raw material,using high-moisture extrusion to texture it.The effects of screw speed,feeding speed and extrusion temperature on plant-based meat were respectively analyzed by calculating residence time distribution.The results showed that with the increase of screw speed and feeding speed,the mean residence time was shortened,and the mixing extent and the textured degree were weakened.A high temperature was needed to texture pea protein.After reaching a certain temperature,with the increase of extrusion temperature,the mean residence time became longer,the mixing extent and the textured degree were enhanced.The results of orthogonal experiment showed that feeding speed had the greatest effect on the mixing extent,followed by extrusion temperature,while screw speed had the least effect.When screw speed was 300 r/min,feeding speed was 10 g/min,and extrusion temperature was 150 ℃,the texture of textured pea protein was best,which was close to the cooked beef.
作者
金鑫
刘少伟
高遹宸
林绍梁
郑国生
周英
JIN Xin;LIU Shaowei;GAO Yuchen;LIN Shaoliang;ZHENG Guosheng;ZHOU Ying(College of Biological Engineering,East China University of Scienceand Technology,Shanghai 200237,China;College of Materials Science and Engineering,East China University of Science and Technology,Shanghai 200237,China)
出处
《食品科技》
CAS
北大核心
2021年第7期74-80,共7页
Food Science and Technology
基金
上海市科委基础重点项目(18JC1410802)。
关键词
豌豆蛋白
植物蛋白肉
组织蛋白
停留时间分布
pea protein
plant-based meat
textured protein
residence time distribution
