大豆蛋白-淀粉基素肉制品高湿挤压工艺优化

Optimization of High-moisture Extrusion Process in Producing Vegetarian Meat Products

采用双螺杆挤压机,以高直链玉米淀粉、大豆分离蛋白、谷朊粉为原料,应用高湿挤压技术制备大豆蛋白-淀粉素肉。探讨淀粉添加量(1%~5%)和喂料速度(10~50 g/min)、螺杆转速(60~180 r/min)、挤压温度(100~180℃)等操作参数对素肉的持水性和持油性的影响规律,并通过响应面优化得到最优参数。结果表明,淀粉添加量和操作参数对素肉的持水性和持油性有较大的影响,当淀粉添加量3%,喂料速度30 g/min,螺杆转速120 r/min,挤压温度140℃时,素肉持水性和持油性最优,分别为1.454 g/g和0.738 g/g。在最优条件下的素肉具有紧密的纤维组织状结构,硬度适宜,弹性和内聚性较好。

The high amylose corn starch,soybean protein isolated and wheat gluten were used as raw materials to product textured protein.This kind of soybean protein-starch textured protein use the high moisture extrusion technology with the twin screw extruder.And investigate the effect of the amount of starch(1%-5%)and the operating parameters on the water holding capacity and the oil holding capacity of meat analog.The operating parameters include the feeding rate(10-50 g/min),the screw speed(60-180 r/min)and the extrusion temperature(100-180℃).The optimal parameter was obtained by using response surface analysis.It also provides reference data for the research of tissue protein and the industrial production of textured protein.In this paper,the results show that the amount of high amylose corn starch and operating parameters affect the properties significantly.The optimal parameter is that the content of starch was 3%,the feeding speed was 30 g/min,the screw speed was 120 r/min,and the extrusion temperature was 140℃.In this condition,the water holding capacity and the oil holding capacity reach the highest value,which was 1.454 g/g and 0.738 g/g,respectively.Meanwhile,textured protein has compact structure,befitting hardness,good springiness and cohesiveness.