高水分组织化复合蛋白的挤压制备及品质特性研究

Extrusion Preparation and Quality Characteristics of High Moisture Textured Compound Protein

以大豆分离蛋白、谷朊粉和豌豆蛋白为原料,采用高水分挤压技术制备组织化蛋白产品,研究了挤压参数对产品品质特性的影响,分别优化出以大豆分离蛋白和豌豆蛋白为主料的2种产品的配方及挤压参数。结果表明,水分添加量对产品品质特性影响显著;螺杆转速在280 r/min,挤压温度在160℃时制备的产品具有较好的质构特性和拉丝效果;当大豆分离蛋白添加量40%,谷朊粉添加量35%,豌豆蛋白添加量25%,水分添加量14.0 kg/h时,制得的组织化蛋白产品表面光滑,成型性好,可作为鸡肉仿肉制品;当豌豆蛋白添加量45%,谷朊粉添加量35%,大豆分离蛋白添加量20%,水分添加量13.5 kg/h时,制得的组织化蛋白产品拉丝状态明显,质构特性指标与牛肉相似。

Soy protein isolate,wheat gluten and pea protein were used as raw materials.The textured protein products were prepared by high moisture extrusion technology.The effects of extrusion parameters on the quality characteristics of products were studied,and the formula and extrusion parameters of two products with soy protein isolate and pea protein as the main materials were optimized respectively.The results indicated that the amount of moisture content had a significant effect on the product quality characteristics.The optimal extrusion parameters were obtained as follows:screw speed of 280 r/min and extrusion temperature of 160℃in consideration of the texture properties and filiform state of textured protein products.When the soy protein isolate content was 40%,wheat gluten content was 35%,pea protein content was 25%,and moisture content was 14.0 kg/h,the product had smoother surface,better formability,and could be used as imitation chicken products.When the pea protein content was 45%,wheat gluten content was 35%,soy protein isolate content was 20%and moisture content was 13.5 kg/h,the product had best filiform state,and the texture properties indexes were similar to those of beef.