自熟多功能单螺杆挤压重组牛肉的加工工艺研究

Study on Processing Technology of Single-screw Extruder to Produce Textured Beef

本论文利用自熟多功能单螺杆食品膨化机,通过挤压膨化牛肉制品的开发与研究,增加维持生命最重要的营养素赖氨酸,使之营养平衡。应用响应面法研究了恒定螺杆转速下,牛肉的添加量、进料湿度及进料粒度三个操作参数对牛肉蛋白挤出物的膨化度、脂肪酸、氨基酸成分变化程度的影响。确定了最适工艺条件:螺杆恒定转速为370 r/min,牛肉的添加量是37.00%,进料湿度是24.08%,进料粒度是16目。通过对挤压前后牛肉脂肪和氨基酸的变化研究,表明在挤压膨化过程中,脂肪酸的损失率较高,特别是γ亚麻酸。挤压膨化牛肉中7种人体必须氨基酸的含量相对是减少的,赖氨酸和丝氨酸减少的比例最大,分别是16.82%和16.20%,酪氨酸和组氨酸减少的比例最小,分别是13.3%和13.8%。

In this study, self-cooked multifunction single-screw food extruder was used to extrude beef products to develop a method that could increase the most important life-sustaining nulrient-lysine and maintain a nutritional balance. The response surface method was used in this study to identify the effects of three operating parameters, including volume of addition of beef, feed moisture and feed size on the extrusion degree, fatty acids and amino acid composition under constant screw speed. The optimum conditions were determined as follows： constant screw speed 370 r/min, volume of addition of beef 37.00%, feed moisture 24.08% and the feed size 16 mesh. The results obtained by investigation on the changes of beef fat and amino acids before and after extrusion showed that the loss rate of fatty acid was high in the extrusion process, especially T linolenic acid. In the extruded beef, the content of seven kinds of essential amino acids was relatively reduced, of which the lysine and serine were reduced significantly which were 16.82% and 16.20% respectively. Tyrosine and histidine were reduced slightly, being of 13.3 % and 13.8% respectively.