原料体系对大豆蛋白挤压组织化的影响

Influence of Material on Bean Protein Extrusion Texturization

采用DS32-Ⅱ型双螺杆膨化机,试验研究了原料体系中蛋白质含量、油脂含量、淀粉含量和水分含量对挤压过程及产品组织化质量的影响。研究结果表明,高蛋白质含量可促进挤压组织化的作用;添加适量油脂和淀粉能促进挤压稳定性、组织质量,以及挤压产品的风味与口感。挤压产品的适当水分含量为45%～55%。

Using DS32-Ⅱ twin screw bulking machine, studied the effect of protein, fat, starch and moisture content of the material on the extrusion process and on the textural quality of the product. The result showed that： add 15%～25% protein into the bean cake can facilitate the extrusion texturization; add 5%～7% fat and 20%～25% starch can hasten extrusion stability of the product and extrusion product＇s sensory evaluation. The proper moisture content of the extrusion product is 45%～55%.