热榨大豆饼粕基休闲食品加工技术研究  

Processing Technology of Snack Food Based on Hot-pressed Soybean Meal

作　　者：刘琳琳[1] 石彦国[1] 丁乐珊 张光[1] 李鑫宇 朱秀清[1] Liu Linlin;Shi Yanguo;Ding Leshan;Zhang Guang;Li Xinyu;Zhu Xiuqing(College of Food Engineering,Harbin University of Commerce/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Integrated Engineering of Heilongjiang Province,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院/黑龙江省普通高等学校食品科学与工程重点实验室/黑龙江省谷物食品与综合加工重点实验室

出　　处：《大豆科技》2019年第3期3-13,共11页Soybean Science & Technology

基　　金：国家重点研发计划(2016YFD0400402);黑龙江省自然科学基金项目(ZD2019C005)

摘　　要：以热榨大豆饼粕粉、玉米粉为主要原料,通过研究热榨大豆饼粕混合粉挤压膨化预处理、烘焙及油炸的最佳工艺条件,开发热榨大豆饼粕基休闲食品。研究结果表明,热榨大豆饼粕双螺杆挤压膨化预处理最佳条件为挤压温度为150℃,螺杆转速为150 r/min,水分含量为25%,大豆饼粕粉含量为30%,大豆饼粕粉粒度为60目,经过预处理的热榨大豆饼粕基混合物料的膨化度为4.24,可溶性膳食纤维含量提高了9.6%。休闲食品的烘焙及油炸的最佳工艺条件为烘烤时间为19 min,烘烤温度为139℃,油炸时间为62 s,产品感官评分为87.1,膨化度为3.96。In this study,hot-pressed soybean meal and corn meal were mainly used as raw materials.By studying the optimum processing conditions of extrusion-expansion pretreatment,baking and frying of hot-pressed soybean meal mixture,the snack food was developed.The results showed that the optimum condition of twin-screw extrusion-expansion pretreatment on hot-pressed soybean meal was that the extrusion temperature was 150℃,the screw speed was 150 r/min,the moisture content was 25%,the content of soybean meal was 30%,and the grain size of soybean meal powder was 60 mesh.The expansion degree of hot-pressed soybean meal mixture by pretreating was 4.24,and the soluble dietary fiber was increased 9.6%.The optimum processing condition of baking and frying was that the baking time was 19 min,the baking temperature was 139℃,the frying time was 62 s,the sensory score was 87.1,and the expansion degree was 3.96.

关 键 词：热榨大豆饼粕 挤压膨化 膨化度 休闲食品 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]