非膨化挤压生产含豆渣组织化蛋白的工艺优化
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摘要
以豆渣为主要原料,复配大豆分离蛋白及谷朊粉,采用非膨化挤压技术生产富含优质蛋白及膳食纤维的组织化蛋白,应用因子分析对影响产品品质的11个指标进行降维,以综合评分为指标,结合Box-Behnken法优化非膨化挤压生产含豆渣组织化蛋白的工艺参数。结果表明,预测的最优化方案为豆渣含量为45%,物料水分50%,挤压温度144.58℃,此时素肉产品综合评分为7.160 84。实际生产中调整为豆渣含量45%,物料水分50%,挤压温度145℃。此条件下生产的组织化蛋白感官特性良好,可溶性膳食纤维含量为16.11%,氮溶解指数为2.13%,体外消化率为56.78%,产品综合品质优良。
Soybean residues as main raw material,soybean protein isolated and wheat gluten as auxiliary materials,adopt the non-expansive extrusion technology to produce textured protein which was rich in protein anddietary fiber,using factor analysis for dimension reduction from 11 indexes affecting product quality,based on comprehensive score index,combining the response surface method to optimize the extrusion production process parameters. The process was forecast as soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 144.58 ℃,comprehensive score was 7.160 84. Adjust the actual operating conditions was listed as follows:soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 145 ℃.Under this condition,meat analogs with good characteristics,taste and consumer preference is excellent,soluble dietary fiber content was 16.11 %,the nitrogen solubility index(NSI)was 2.13 %,in vitro digestion rate was 56.78 %. Therefore,the comprehensive quality of the product is excellent.
Soybean residues as main raw material,soybean protein isolated and wheat gluten as auxiliary materials,adopt the non-expansive extrusion technology to produce textured protein which was rich in protein anddietary fiber,using factor analysis for dimension reduction from 11 indexes affecting product quality,based on comprehensive score index,combining the response surface method to optimize the extrusion production process parameters. The process was forecast as soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 144.58 ℃,comprehensive score was 7.160 84. Adjust the actual operating conditions was listed as follows:soybean residue content was 45 %,moisture content was 50 %,cooking temperature was 145 ℃.Under this condition,meat analogs with good characteristics,taste and consumer preference is excellent,soluble dietary fiber content was 16.11 %,the nitrogen solubility index(NSI)was 2.13 %,in vitro digestion rate was 56.78 %. Therefore,the comprehensive quality of the product is excellent.
引文
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[14]I Mateos-Aparicio,C Mateos-Peinado,P Rupérez.High hydrostatic pressure improves the functionality of dietary fiber in okara byproduct from soybean[J].Innovative Food Science and Emerging Technologies,2010,11(3):445-450
[15]于国萍,孙志欣.高湿挤压对组织化大豆蛋白产品特性的影响[J].东北农业大学学报,2009,40(11):104-107
[16]S Lin,H E Huff,F Hsieh.Extrusion Process Parameters,Sensory Characteristics,and Structural Properties of a High Moisture Soy Protein Meat Analog[J].Journal of Food Science,2002,67(3):1066-1072
[17]康立宁,田志刚,刘香英,等.大豆品种品质特性与组织化蛋白产品品质特性的关系研究[J].粮食与饲料工业,2010(5):13-17
[18]于滨,王喜波.挤压花生蛋白品质特性的加工因素研究[J].中国粮油学报,2013,28(12):47-51,56
[2]G.Yao,K S Liu,F Hsieh.A new Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion[J].Food Science,2004,69(7):303-307
[3]S Lin,H E Huff,F Hsieh.Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture[J].Food Science,2000,65(2):264-269
[4]J A Arêas.Extrusion of food proteins[J].Critical reviews in food science nutrition,1992,32(4):365-392
[5]S X Liu,M Peng,S Tu,et al.Development of a New Neat Analog Through Twin-screw Extrusion of Defatted Soy Flour-lean Pork Blend[J].Food Science and Technology International,2005,11(6):463-470
[6]Thomas Fischer.Effect of extrusion cooking on protein modification in wheat flour[J].European Food Research and Technology,2004,218(2):128-132
[7]Troy W Crowe,Lawrence A Johnson.Twin-screw extrusion texturization of extruded-expelled soybean flour[J].Journal of the American Oil Chemists’Society,2001,78(8):781-786
[8]王喜泉,朱秀清,杨耸,等.大豆蛋白特性对其高湿挤压纤维化产品的影响[J].食品工业科技,2012,33(22):100-104
[9]孙志欣,于国萍,朱秀清,等.高湿挤压技术生产组织化大豆蛋白工艺的优化研究[J].大豆科技,2009(3):44-48
[10]孙莹,江连洲,朱秀清,等.高湿挤压技术制备仿真鸡肉的工艺研究[J].食品工业科技,2009(7):198-201
[11]张汆.花生蛋白挤压组织化技术及其机理研究[D].杨凌:西北农林科技大学,2007
[12]WANG Dong-ling,LI Bo,LU Fei,et al.Analysis of Nutrient Component of Bean Curd Residue[J].Food and Fermentation Technology,2010,46(4):85-87
[13]韩东平,刘玉环,李瑞贞,等.提高豆渣膳食纤维活性改性研究[J].食品科学,2008,29(8):670-672
[14]I Mateos-Aparicio,C Mateos-Peinado,P Rupérez.High hydrostatic pressure improves the functionality of dietary fiber in okara byproduct from soybean[J].Innovative Food Science and Emerging Technologies,2010,11(3):445-450
[15]于国萍,孙志欣.高湿挤压对组织化大豆蛋白产品特性的影响[J].东北农业大学学报,2009,40(11):104-107
[16]S Lin,H E Huff,F Hsieh.Extrusion Process Parameters,Sensory Characteristics,and Structural Properties of a High Moisture Soy Protein Meat Analog[J].Journal of Food Science,2002,67(3):1066-1072
[17]康立宁,田志刚,刘香英,等.大豆品种品质特性与组织化蛋白产品品质特性的关系研究[J].粮食与饲料工业,2010(5):13-17
[18]于滨,王喜波.挤压花生蛋白品质特性的加工因素研究[J].中国粮油学报,2013,28(12):47-51,56
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