热塑挤压操作参数对低值水产蛋白组织化产品功能特性的影响  

Effect of Extrusion Cooking Process Parameter on Functional Properties of Texturized Products in Low Value Aquatic Protein

作　　者：杨涛[1] 辛建美[1] 徐青[1] 罗红宇[1] 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316004

出　　处：《中国食品学报》2011年第1期183-189,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅优先项目(2007C13044);浙江省新苗人才计划项目(2008R40G2110029)

摘　　要：以北太平洋鱿鱼加工边角料为原料,采用双螺杆挤压技术及响应面分析方法研究主要操作参数——物料湿度、机筒温度和螺杆转速对鱿鱼蛋白挤出物的持水性和持油性的影响,分别建立挤出物持水性指数、持油性指数与操作参数的回归拟合方程。试验结果表明,物料湿度、螺杆转速以及物料湿度和机筒温度的交互作用对挤出物持水性和持油性均有显著影响,物料湿度与螺杆转速的交互作用仅对挤出物持水性有显著影响;持水性、持油性指数与操作参数的回归拟合方程的相关系数R2分别是0.890和0.979,表明拟合的统计模型可信度较高。The waste scrap from the North Pacific squid processing was used as raw material.Effect of extrusion process parameters on the functional properties of extruded squid protein using a twin screw extruder was studied using Response Surface Methodology.As input variables,twin extrusion cooking running parameters examined were feed moisture,barrel temperature and screw speed.Meanwhile,as output variables,functional properties of the resultant extrudates included water holding capacity and oil holding capacity.Results showed that feed moisture,screw speed and interaction of feed moisture and barrel temperature had all significant influence on both water holding capacity and oil holding capacity.Interaction of feed moisture and screw speed had just significant influence on water holding capacity.Polynomial regression equations of process variables with two functional properties were obtained with R2=0.890 and R2=0.979,respectively.Both of two regression equations were highly credible.

关 键 词：热塑挤压 操作参数 响应面分析法 功能特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]