挤压膨化花生蛋白素肉工艺研究

Study on Extruding Technology of Peanut Protein Meat

利用挤压膨化技术,以冷榨花生粕为基料制作蛋白素肉。在单因素试验的基础上,利用响应面分析法建立数学模型,优化花生蛋白素肉的工艺参数,并建立感官评分(Y)与面粉含量(A)、螺杆转速(B)、泡打粉含量(C)、Ⅱ区温度(D)的回归模型Y=-975.18328+3.43638A+1.76195B+402.50357C+8.29994D-3.64×10^(-3)AB+0.073214AC+3.07×10^(-3)AD+1.3575BC-0.01305BD-1.265CD-0.038827A^(2)-0.01865B^(2)-79.9375C^(2)-0.020487D^(2)。最佳配方为水添加量26%、单双甘油脂肪酸酯0.9%、面粉含量50%、螺杆转速40 r/min、泡打粉含量1.7%、Ⅱ区温度150℃,在此工艺条件下制作的花生蛋白素肉符合企业生产标准。

Using extrusion and expansion technology,peanut meal was used as the base material to produce protein-vegetable meat.Based on single-factor experiments,a mathematical model was developed using response surface analysis to optimize the study process of peanut protein-vegetable meat.Moreover,a regression model of sensory evaluation value(Y)with flour content(A),screw speed(B),baking powder content(C),and ZoneⅡtemperature(D)was developed as follows:Y=-975.18328+3.43638A+1.76195B+402.50357C+8.29994D-3.64×10^(-3)AB+0.073214AC+3.07×10^(-3)AD+1.3575BC-0.01305BD-1.265CD-0.038827A^(2)-0.01865B^(2)-79.9375C^(2)-0.020487D^(2).The optimum formula was as follows:26%of water content,0.9%or mono-and di-glycerol fatty acids ester,50%of flour,and 1.7%baking powder at screw speed of 40 r/min and zoneⅡtemperature of 150℃.Under these conditions,the peanut protein meat could meet the production standards of the enterprises,providing reference value for industrial production.