摘要
采用TXLL110型双螺杆挤压膨化机,以高温脱脂花生粕为原料,研究3种螺杆构型对植物蛋白挤压组织化感官评定的影响,并分析整根螺杆的功能分区与配置原则。结果表明:通过合理配置的螺杆构型可显著改善拉丝蛋白产品感官质量。
Using TXLL110 twin-screw extruder and using high-temperature defatted peanut meal as raw materials,studied the effects of three kinds of screw configuration on sensory evaluation of extrusion texturization of vegetable protein,and analyzed function area and configuration principle of the whole screw.The results showed that the reasonable screw configuration could significantly improve sensory quality of filamentous texturized protein.
出处
《食品与机械》
CSCD
北大核心
2012年第5期135-137,共3页
Food and Machinery
关键词
螺杆构型
植物蛋白
挤压组织化
screw configuration
vegetable protein
extrusion texturization
