摘要
通过测定挤压产品质构,得到植物蛋白产品最佳工艺配方。以大豆分离蛋白为原料,加入谷朊粉、豆粕和玉米淀粉,采用螺杆挤压技术,通过单因素试验和正交试验确定挤压组织化的植物蛋白产品最优工艺。结果表明,挤压原料对挤压蛋白质质构影响较大,大豆分离蛋白为必要条件;谷朊粉能改善成品的适口性和黏性;豆粕能促进成品形成纤维感和质感;玉米淀粉保证成品的完整性和感官性。在固定参数下,植物蛋白产品最佳工艺配方为大豆蛋白添加量35%,谷朊粉添加量35%,玉米淀粉添加量20%,豆粕添加量20%。
By measuring the texture of the extruded product,the best process formula for plant protein products is obtained.Soy protein isolate as a raw material,added wheat gluten soybean meal and corn starch,the optimal extrusion technology of textured plant protein product was determined by single factor experiment and orthogonal experiment.The results showed that the extrusion materials had a great influence on the texture of extruded protein,and the existence of soy protein isolate was a necessary condition;Gluten can improve the palatability and viscosity of the finished product;Soybean meal can promote the formation of fiber and texture;Corn starch ensures the integrity and sensory properties of the finished product.Under the fixed parameters,the optimum formula of plant protein product were as follows:soybean protein 35%,gluten 35%,corn starch 20%,soybean meal 20%.
作者
樊炯
马骏骅
张慧恩
曹少谦
戚向阳
杨华
FAN Jiong;MA Junhua;ZHANG Huien;CAO Shaoqian;QI Xiangyang;YANG Hua(School of Biology and Environment,Zhejiang Wanli University,Ningbo,Zhejiang 315100,China)
出处
《农产品加工》
2022年第12期52-56,共5页
Farm Products Processing
基金
浙江省重点研发计划项目(2020C02042)
宁波市公益项目(202002N3085)
鄞州区农业科技项目(2015-96)。
关键词
大豆蛋白
谷朊粉
挤压工艺
质构特性
soybean protein
wheat gluten
extrusion process
texture characteristics
