大豆蛋白和鱼肉复合挤压过程中水分状态变化研究  

Change of water state in compound extrusion of soybean protein and fish

作　　者：赵贵兴[1,2] 张光[1] 毕伟伟[2] 王净[1] 杨春华[1] 孙冰玉[1] 刘琳琳[1] 石彦国[1] 范洪臣[1] 陈霞[2] 刘丽君[2] 刘昊飞[2] 李进荣[2] 赵春杰 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]黑龙江省农业科学院大豆研究所,哈尔滨150086 [3]长春大成集团,长春130062

出　　处：《中国油脂》2017年第4期104-107,共4页China Oils and Fats

摘　　要：大豆蛋白含有丰富的氨基酸,同时鱼肉的脂肪比较丰富,鱼糜相关制品在我国的开发存在很大的发展空间。以大豆蛋白和鱼糜为原料,采用双螺杆挤压机对其进行复合挤压组织化,研制出一种新型的复合蛋白产品。利用低场核磁共振分析测得不同加工工艺条件下的复合蛋白产品自由水与结合水的相对变化情况,并对其变化规律进行分析。同时,对产品和原料的常规理化指标进行了检测与比较。结果表明:新型复合蛋白产品的保水性较好,自由水与结合水含量相对合理,蛋白质含量与脂肪含量等理化指标符合健康食品的标准。Soybean protein is rich in amino acids, fish is rich in fat, and fish surimi related products have big development space in China. With soybean protein and fish surimi as raw materials, using twin - screw extruder for compound extrusion, a new type of composite protein product was developed. The relative changes of free water and bound water in composite protein product obtained under different processing conditions were measured by low field nuclear magnetic resonance, and the change law was analyzed. At the same time, the physicochemical indexes of the product and raw materials were tested and compared. The results showed that water retention of the new composite protein product was good, contents of free water and bound water were relatively reasonable, and contents of protein and fat and other physico-chemical indicators met the standards of healthy food.

关 键 词：大豆蛋白 鱼肉 双螺杆复合挤压 复合蛋白产品 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]