高湿挤压工艺条件对仿真鸡肉硬度的影响

Effect on hardness of simulated chicken under high moisture extrusion

以大豆分离蛋白、脱脂大豆粉和谷朊粉为原料,利用高湿挤压法开发仿真鸡肉制品,加工工艺条件对仿真鸡肉硬度的影响进行了详细的研究.试验采用中心旋转组合试验设计,根据所得数据建立了硬度(Y)和水百分含量(X_1)、挤压温度(X_2)、螺杆转速(X_3)及分离蛋白百分含量(X_4)的相关数学统计模型.最终确定了以硬度为参考指标的高湿挤压法制备仿真鸡肉的最优工艺参数,即水分百分含量为52.0%~55.8%,挤压温度为126.4~133.2℃,螺杆转速为257~322 r/min,分离蛋白的百分含量为38.0%~45.2%.

A simulated chicken,based on soy protein isolate,defatted soy flour and wheat gluten as material,was developed by high moisture extrusion. Through the experimental plan of central composite rotatable design,the effect of moisture content（ X1）,extrusion temperature（ X2）,screw speed（ X3）,soy protein isolate content（ X4） on texturizing degree（ Y）were studied. The optimal process parameters of simulated chicken were determined. They are moisture content of 52. 0% - 55. 8%,extrusion temperature of 126. 4 - 133. 2 ℃,screw speed of 257 - 322 r/min,soy protein isolate content of 38. 0% - 45. 2%.