以谷朊粉原浆和谷朊粉为原料的组织蛋白生产工艺对比研究

A comparative study of the production of tissue proteins from gluten virgin pulp and gluten powder

对比分析了谷朊粉原浆(湿面筋)、谷朊粉(活性谷朊粉)的拉伸特性和以二者为原料的组织蛋白的生产工艺及品质(质构特性和感官评价)的差别。结果表明:谷朊粉原浆的拉伸断裂力低于谷朊粉,延伸性高于谷朊粉,质地较谷朊粉柔软,在挤压时利于物料的输送与混合;以谷朊粉原浆为原料制备组织蛋白的工艺流程可将谷朊粉生产工艺与以谷朊粉为原料制备组织蛋白的工艺有效结合,简化部分工艺,节约资源,降低成本,并可实现连续工业化,优点明显;以谷朊粉原浆为原料制备组织蛋白的温度为160℃,螺杆转速为280 r/min,物料水分含量为52%,比以谷朊粉为原料的生产工艺参数有所降低,节约能耗;结合感官评价和质构指标分析,以谷朊粉为原料的组织蛋白组织化度过高,口感不如以谷朊粉原浆为原料的组织蛋白。

Gluten virgin pulp( wet gluten) and gluten powder( active gluten powder) were used as research objects. Comparisons of tensile extensibility,tissue protein production process and gluten quality( tensile properties,sensory evaluation) between gluten virgin pulp and gluten powder were conducted. Results showed that tensile breaking force of wet gluten was lower than gluten powder. The extensibility of wet gluten was higher and texture was softer than dried gluten powder,making the conveying and mixing of materials facilitated during extrusion process. The preparation process of tissue proteins from gluten virgin pulp effectively combined the two production processes of gluten powder and tissue proteins so as to simplify process,save resources,reduce costs and achieve continuous industrialization. Compared with the tissue protein production process from gluten powder,the process from wet gluten was energy-saving due to its low parameters,such as temperature of 260 ℃,screw rotation speed of 280 r/min,and material moisture of 52%. According to the sensory evaluation and texture analysis,tissue protein from gluten virgin pulp had low degree of organization and tasted better than tissue protein from gluten powder.