大豆 花生复合挤压组织化蛋白质构特性的研究  

Study on Texture Properties of Soybean and Peanut Blend Extrusion Products

作　　者：孙照勇[1] 魏益民[1] 张波[1] 陈锋亮[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《农产品加工（下）》2009年第3期13-16,共4页Farm Products Processing

基　　金：中国农业科学院杰出人才基金;国家"948"项目(2005-Z45);国家"十一五"科技支撑项目(2006BAD05A08);中央级公益性科研院所基本业务费专项(082060302-17)

摘　　要：大豆、花生挤压组织化蛋白产品的质构不同。以低温脱脂大豆粕和低温脱脂花生粕为主要原料,应用德国Brabender DSE—25型双螺杆挤压试验室工作站为挤压设备,研究大豆、花生蛋白复合挤压组织化产品质构特性的变化规律。结果表明,随着大豆粕的添加,大豆、花生蛋白复合挤压组织化产品的组织化度、拉伸力先增大后减小,硬度和咀嚼度先减小后增大,弹性则表现为先保持不变、后变小的趋势。大豆、花生挤压产品的弹性介于两者单独挤压产品之间,组织化度、硬度、咀嚼度和拉伸力存在叠加效应。There are differences in the texture properties between soybean and peanut extrusion protein. Experiment was designed to study the changes in texture properties of soybean and peanut blend extrusion protein. Low temperature defatted soybean meal and peanut meal were the main raw material were used for study, Brabender DSE-25 twin-screw extruder lab station was used for the extrusion process. The results showed that： Increasing the content of the soybean meal, resulted in an initial increase in the textm＇izing degree and tensile strength of the extrudates which later decreased. There was an initial decrease in the hardness and chewiness which later increased. The springness remained unchanged at first and later decreased. The springness of soybean and peanut extrudates was between that of soybean and peanut separated, while the texturizing degree, hardness, chewiness and tensile strength were different.

关 键 词：低温脱脂 大豆粕 花生粕 复合挤压 

分 类 号：Q946.1[生物学—植物学]