Optimization of Process for Preparation of High Moisture Extruded Proteins from Composite Protein Raw Materials
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.
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维普
