大豆蛋白和鱼肉复合挤压工艺参数的优化

Optimization of extrusion process parameters of soybean protein and fish

以新鲜淡水鱼鱼糜为原料,与大豆蛋白(大豆分离蛋白、大豆凝胶蛋白、低变性豆粕粉)混合进行复合挤压,利用双螺杆挤压机生产鱼肉与大豆蛋白复合食品,该方法能极好的利用淡水鱼资源与大豆蛋白资源,降低鱼肉食品的生产成本,增加食品营养,拓展了鱼糜食品的加工途径。选取物料含水率、原料配比、挤压温度、螺杆转速、喂料速度等进行综合评价测定,得出挤压产品的最佳工艺条件。研究表明,复合鱼肉蛋白食品挤压工艺的最佳条件为:物料含水率30%~40%,四区温度125~135℃,喂料速度35~40r/min,螺杆转速165~170r/min。

Using fresh water fish surimi as raw material,mixed with soybean protein（soy protein isolate, soy protein gel and low denatured soybean meal） ,we producted compound food of fish and soybean protein by double screw extruder. The use of freshwater fish and soybean protein resources, could reduce the cost of fish food, increase food nutrition, and expand the pro- cessing of surimi food. Selecting the material moisture, raw material ratio, extrusion temperature, screw speed, and feed speed for evaluation, we determined the optimum process conditions of extrusion products. The method can be an excellent use resources of freshwater fish and soy protein, reduce the production cost of fish, and increase food nutrition. The optimum conditions of extrusion process parameters of soybean protein and fish were as： material moisture content between 30%-40%, four zone temperature between 125-135℃ ,feeding speed between 35-40 r/min,and screw speed between 165-170 r/min.