挤压工艺对核桃蛋白高水分挤压组织化特性影响
Impact of Extrusion Process on the Textural Characteristics of High Moisture Walnut Protein Extrudates
朱志远 1许石骏 1黄子渝 1耿树香 2宁德鲁 2叶永丽 1孙秀兰1
作者信息
- 1. 江南大学食品学院,无锡 214122
- 2. 云南省林业和草原科学院,昆明 650201
- 折叠
摘要
为促进核桃粕蛋白资源利用类和丰富植物基蛋白产品,本研究以核桃粕蛋白为主要原料,复配大豆分离蛋白和谷朊粉,利用双螺杆挤压技术制备高水分核桃蛋白基挤压产品.结合单因素和响应面优化法分析主要挤压参数对产品质构特性、色泽、组织性和感官品质的影响.结果表明,在挤压温度为164℃、螺杆转速180 r/min、水质量分数56％、冷却水温度55 条件下,所获得的核桃蛋白基挤压产品内部结构光滑平整、纤维结构明显且具有良好的定向性,感官品质最佳(得分83.9).其中,各挤压参数对核桃蛋白基产品感官品质影响大小依次为:水质量分数＞挤压温度＞螺杆转速＞冷却水温度.
Abstract
To promote the utilization of walnut meal protein resources and enrich plant-based protein products,in this study,walnut meal protein was utilized as the main raw material and soy protein isolate and corn flour were combined with to prepare high-moisture walnut protein-based extruded products using twin-screw extrusion tech-nology.The effects of the main extrusion parameters on the texture,color,structure,and sensory quality of the prod-ucts were analyzed employing single-factor and response surface optimization analysis.The study indicated that un-der the conditions of an extrusion temperature of 164 ℃,a screw speed of 180 r/min,a moisture content of 56％,and a cooling water temperature of 55 ℃,the obtained walnut protein-based extruded products exhibited a smooth and even internal structure with a distinct fiber structure and good orientation.Furthermore,the products demonstra-ted the best sensory quality,scoring 83.9.Among these parameters,the influence on the sensory quality of the wal-nut protein-based products followed the order:moisture content＞extrusion temperature＞screw speed＞cooling water temperature.
关键词
核桃蛋白/双螺杆挤压/质构特性/响应面Key words
walnut protein/twin-screw extrusion/texture properties/response surface引用本文复制引用
基金项目
云南省科技重大专项(202202AE090007)
出版年
2024
NETL
NSTL
万方数据