结构参数对挤压组织化花生蛋白质构特性的影响  

Effect of structure parameters on texture properties of extrusiontextured peanut protein

作　　者：郎珊珊[1] 阎树田[1] 石戴卫 

机构地区：[1]兰州理工大学机电工程学院,甘肃兰州730050 [2]北京金地三福膨化机制造有限公司,北京100019

出　　处：《食品与机械》2014年第4期113-115,150,共4页Food and Machinery

基　　金：科技部科技型中小企业技术创新基金项目(编号:12C26211300768)

摘　　要：利用TPA分析法，采用TXLL110型双螺杆挤压膨化机，以高温脱脂花生粕为原料，研究螺杆长径比、熔融区长径比、模口直径等结构参数对组织化花生蛋白质构特性的影响。结果表明：随着螺杆长径比的增大，硬度逐渐升高，弹性、剪切力均先升高后略有下降；随着熔融区长径比的增大，硬度逐渐升高，弹性、剪切力均先升后降；随着模口直径的增大，硬度、弹性、剪切力均呈现升高-稳定-下降的趋势。试验优选的结构参数为螺杆长径比25．5～32．0，熔融区长径比12～14，模口直径10～16mm。Using texture profile analysis method, TXLL110 twinscrew extruder and high-temperature defatted peanut meal as raw materials, studied effects of structure parameters on texture proper- ties of textured peanut protein. The results showed： With increasing the ration between length and diameter of screw, hardness increased, and springiness and shear force increased first and then decreased a little. With increasing the ration between length and diameter of molten area, hardness increased, and springiness and shear force increased first and then decreased. With increasing the diameter of die orifice, hardness, and springiness and shear force increased first and keep stable, and then decreased. The optimal parameters were the ration between length and diameter of screw 25.5-32.0, the ration between length and diameter of molten area 12-14, the diameter of die orifice 10-16 mm.

关 键 词：挤压 结构参数 高温脱脂 花生 组织化蛋白 质构特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]