花生蛋白凝胶食品制作工艺研究  

The production process of peanut protein gel food

作　　者：金刚 张国治[2] 袁东振[2] 王伟玲[2] 

机构地区：[1]本溪明山国家粮食储备库,辽宁本溪117000 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2014年第6期40-42,共3页Cereals & Oils

摘　　要：该研究以冷榨花生粕粉为原料,以CaCl2为凝固剂,对花生蛋白凝胶食品的制作工艺进行研究。实验选择影响其品质的浆液浓度、点浆温度、凝固剂用量、凝固温度四个因素进行研究。以感官评价方法通过单因素实验确定各因素的水平范围,然后通过正交试验以产率、硬度、凝胶强度做为评价指标,通过直观分析的方法确定花生蛋白凝胶食品制作的最佳工艺,最终得出:浆液浓度1∶10,在90℃用8 mL CaCl2进行点浆,于90℃的温度下凝固30 min,制作的花生蛋白凝胶食品的产率、咀嚼性、凝胶强度等指标的综合效果较好。The cold squeezed peanut meal was as raw materials in this study and studied the production process of peanut protein gel food by the CaCl2 as coagulant. The concentration of fluid,adding coagulant temperature,the quality of using coagulant and the coagulation temperature was chosen to be researched in this experiment. The level of different factors was determined by the single factor experiment by the way of sensory evaluation,then the optimize the extraction technology was determined using the intuitive analysis method by the way of orthogonal experiment and the yield,hardness and gel strength was as evaluation index. Eventually obtained：the concentration of soymilk was 1∶10 by adding 8 mL CaCl2 at the temperature of 90 ℃ and then under the condition of 90 ℃coagulated 30 min,the comprehensive effect of yield,chewiness and get strength of produced peanut protein gel food was better.

关 键 词：冷榨花生粕 花生蛋白 凝胶食品 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]