摘要
将鱼肉与面粉按不同的比例混合,利用双轴挤出机进行膨化,结果表明:在套筒温度为90℃-125℃- 145℃,螺杆转速为170r/min,进料速度为30kg/h的条件下,面粉含量对产品的品质有较大的影响。随着面粉含量的增加,挤出物的膨化倍数随之增加,且成线性关系,复水性增强,丙二醛(TBA)值呈上升趋势,糊化度略有下降。鱼肉含量55%以上并且水分含量35%时,组织化鱼肉制品呈多孔膨松结构,并且具有类似畜肉的韧性和咀嚼感。
We used the twin screw extruder to process the mixture which was blended with fish and flour in different proportions. The results indicates that Flour content has great influence on the quality of product at the following condition： the barrel temperature of 90 ℃--125 ℃--145 ℃ respectively, the rotation speed of the screw 170 r/min, and the material input speed of 30 kg/h. As the content of flour increases, the expanding volumes also increases and there is a linear relation between them. Rehydration characteristics and TBA also showed a rising trend. Degree of gelatinization was a little bit decrease. When the content of fish is over 55% and the moisture is about 35%; the extruded fish turns out to have porous , puffed structure and a good taste.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第5期72-75,共4页
Food and Fermentation Industries
基金
浙江省重大科技攻关项目(No.2005C13013)
关键词
挤压膨化
膨化倍数
糊化度
复水性
TBA
extrusion, the expanding multiple, degree of gelatinization, rehydration characteristics, TBA
