挤压膨化预处理工艺优化提高大豆蛋白粉品质  

Optimal extrusion pretreatment process improving quality of soybean protein powder

作　　者：于殿宇[1] 王彤[1] 王旭[1] 刘芳[1] 刘春成 刘滨城[1] 郭亚男 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]九三集团哈尔滨惠康食品有限公司,哈尔滨150060

出　　处：《农业工程学报》2018年第4期285-292,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十三五"国家重点研发计划重点专项(2016YD0401402);国家自然科学基金面上项目(31571880)

摘　　要：该文对大豆挤压膨化预处理工艺进行研究,制得优质膨化大豆蛋白粉。以大豆为原料,研究利用挤压膨化机对经破碎及调质的大豆进行处理,替代部分预处理工序,再经榨油机榨出部分油脂制得膨化大豆蛋白粉的方法。试验通过单因素和响应面优化试验研究挤压膨化大豆含水率、膨化温度、螺杆转速和模孔孔径对大豆脲酶活性的影响,结果表明:当调质含水率为9.0%、膨化温度160℃、螺杆转速270 r/min及模孔孔径18 mm时膨化后大豆脲酶活性为0.021 U/g,同时经透射电镜显示膨化后大豆中的脂肪外露明显,经榨油机压榨再经粉碎制得膨化大豆蛋白粉,豆粉中脂肪质量分数7.1%,氮溶解指数(nitrogen solubility index,NSI)80.5%,实现了通过挤压膨化替代软化、轧坯、蒸炒工艺,简化了生产工序。China is a big agricultural country, and soybean production ranks the forefront of the world. Soybean is a high quality nutrient source, and the main nutrient in soybean is soybean protein with the content of about 40%. Soybean protein powder is the soybean meal after oil extraction, which can improve the utilization of soybeans and the economic value to a large extent. Besides, soybean oil is rich in unsaturated fatty acids, and it can effectively reduce plasma cholesterol, prevent cardiovascular disease, and promote lipid metabolism to prevent subcutaneous fat＇s accumulation. Extrusion is a high-temperature and short-term treatment process, and most of the anti-nutritional factors are heat-sensitive substances, and thus can be inactivated in high temperature. Extrusion technology has the advantages of high production efficiency, wide applicability of raw materials and improvement of practical quality. The traditional soybean oil process has leaching and pressing methods, but the leaching method causes a certain amount of solvent residue, and the squeezing process rate is relatively low. In order to improve the utilization of soybean meal and meet the requirements of today＇s soybean production process, in this paper, soybeans were used as raw material to study the method that uses extrusion machine to process the broken, quenched and washed soybeans, instead of steaming fry and rolling billet process, and then squeezes part of the oil to make the extruded soybean protein powder. The effects of water content, extrusion temperature, screw speed and pore aperture on the urease activity of soybeans were studied by single factor and response surface optimization. The results showed that the urease activity of soybean meal was 0.021 U/g under the conditions of water content 9.0%, extrusion temperature 160 ℃, screw speed 270 r/min, and pore aperture 18 mm. The method of response surface analysis was used to optimize the soybean extrusion technology parameters, and the extruded soybean protein powder was prepared

关 键 词：挤压 压榨 优化 大豆 膨化大豆蛋白粉 脲酶活性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]