摘要
为提升复合蛋白原料制备高水分拉丝蛋白的品质特性,以大豆蛋白、小麦蛋白、豌豆蛋白、花生蛋白和大米蛋白为原料,通过响应面分析研究物料水分、挤压温度、螺杆转速和喂料速度对高水分拉丝蛋白的色泽(L值、a值、b值、ΔE值)、质构特性(硬度、弹性、咀嚼性)、组织化度、剪切力、持水持油性和感官评价的影响.在4项工艺参数中,物料水分对高水分拉丝蛋白的品质特性影响最显著,感官评价下最优的样品与鸡肉的物理特性相近.L值、b值、ΔE值、硬度和剪切力等品质特性拟合模型的准确度较好.较优的制备工艺条件为物料水质量分数70.00％,挤压温度170.00℃,螺杆转速360.00 r/min,喂料速度20.00 kg/h.
Abstract
In order to improve the quality characteristics of high moisture extruded proteins prepared from com-posite protein raw materials,soybean protein,wheat protein,pea protein,peanut protein and rice protein were used as raw materials,and the effects of material moisture,extrusion temperature,screw speed and feeding speed on the chromaticity color difference (L value,a value,b value and ΔE value),textural property (hardness,springness,chewiness),fibre degree,shear force,water and oil holding capacity,and sensory evaluation of the high moisture extruded proteins were investigated by means of response surface analysis.Among the four process parameters,mate-rial moisture had the most significant effects on the quality characteristics of high moisture extruded proteins,and the samples that were optimal under sensory evaluation were similar to the physical characteristics of chicken meat.The accuracy of the fitted models for quality characteristics,such as L value,b value,ΔE value,hardness and shear force,was good.The optimal preparation process conditions were 70.00％ material moisture,170.00 ℃ extrusion temperature,360.00 r/min screw speed,and 20.00 kg/h feeding speed.
维普
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