V区温度及螺杆转速对挤压膨化牛肉制品理化性质的影响

Effects of V-Zone Temperature and Screw Rotation Speed on Physicochemical Properties of Extruded Beef Products

利用挤压膨化技术加工高粱-山药-牛肉混合物料,以水溶性、吸水性、色差值、粒度、质构、膨化度、糊化度及红外光谱各基团峰值为指标,分析V区温度和螺杆转速对挤压膨化产品理化性质的影响。结果表明,提高V区温度能够提高产品的红度值、黄度值、硬度、脆度和咀嚼度,吸水性、水溶性、粒度、膨化度、糊化度及红外光谱各基团峰值呈先上升后下降的趋势,亮度值显著下降(P<0.05);同时,随着螺杆转速的提升,产品的红度值、黄度值和糊化度显著下降(P<0.05),吸水性、水溶性、粒度和膨化度呈先上升后下降的趋势,硬度、脆度、咀嚼度及红外光谱各基团峰值先下降后上升,亮度值显著下降(P<0.05)。综合理化指标确定V区温度最佳值为150℃,螺杆转速最佳值为160 r/min。

Extrusion technology is used to process mixed materials of sorghum,yam and beef.With water solubility,water absorption,color difference,particle size,texture,expansion degree,gelatinization degree and the peak values of various infrared spectra functional groups as the indexes,the effects of V-zone temperature and screw rotation speed on the physicochemical properties of extruded products are analyzed.The results show that increasing the V-zone temperature could enhance the redness value,yellowness value,hardness,brittleness and chewiness of the products.Water absorption,water solubility,particle size,expansion degree,gelatinization degree and the peak values of various infrared spectra functional groups firstly increase and then decrease,and the brightness value significantly decreases(P<0.05).Meanwhile,with the increase of screw rotation speed,the redness value,yellowness value and gelatinization degree of the products significantly decrease(P<0.05),while water absorption,water solubility,particle size and expansion degree firstly increase and then decrease.Hardness,brittleness,chewiness and the peak values of various infrared spectra functional groups firstly decrease and then increase,and the brightness value significantly decreases(P<0.05).In terms of these physicochemical indexes,the optimal V-zone temperature is determined to be 150℃,and the optimal screw rotation speed is 160 r/min.