高水分组织化大豆蛋白的挤压工艺和原料体系研究  

Extrusion Technology and Raw Material System of High-moisture Textured Soy Protein

作　　者：刘恩岐[1] 贺菊萍[1] 刘全德[1] 陈振家[2] 王玮[2] 李玉娥[2] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品科学》2009年第16期181-184,共4页Food Science

基　　金：山西省科技攻关项目(011019)

摘　　要：在冷榨豆粕中加入部分大豆分离蛋白和马铃薯淀粉,通过挤压工艺条件和原料体系的研究,开发高水分组织化大豆蛋白制品。结果表明:挤压温度与物料水分组合、大豆分离蛋白和淀粉添加量对产品质量有显著影响,随物料水分增加,产品的组织化度、明度指数、有效赖氨酸含量和水分保持能力逐渐升高;物料水分高,成型所需温度也相应较高;添加部分大豆分离蛋白,组织化大豆蛋白的持水性和组织完整性增强;淀粉有利于纤维化大豆蛋白之间的粘结和挤压成型,但淀粉添加量应严格控制,若淀粉用量高,会降低大豆蛋白的组织化程度。实验确定的原料体系和挤压温度最优组合为大豆分离蛋白添加量20%、淀粉添加量5%、物料水分60%、挤压温度185℃。Soy protein isolate and potato starch were partially added to cold pressed soybean meal to develop high-moisture textured soy protein products by optimized extrusion technology and raw material system. The results showed that extrusion temperature, material moisture, content of soy protein isolate and potato starch had significant effects on product quality. The textudzation degree, brilliance index, efecfive lysine content and water keeping ability were increased gradually with the increase of material moisture content and high forming temperature was needed at the same time, and the water binding capacity and tissue integrity were increased gradually with the addition of soy protein isolate as well. Starch was helpful to bond and extrusion moulding among textured soy protein, but the addition quantity should be strictly controlled, because high starch content would decrease the texturization degree of textured soybean protein. The optimum technology of raw material system and extrusion temperature was determined in this study as follows： soy protein isolate 20%, starch 5%, material moisture content 60%, and extrusion temperature 185 ℃.

关 键 词：大豆 组织化蛋白 挤压工艺 原料体系 

分 类 号：TS209[轻工技术与工程—食品科学]