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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (26): 129-136.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

豆粕双螺杆湿法挤压组织化工艺优化

林向阳 彭树美 Roger Ruan 吴佳 柯江波 叶南慧   

  • 收稿日期:2011-03-22 修回日期:2011-05-11 出版日期:2011-10-15 发布日期:2011-10-15
  • 基金资助:

    福建省新世纪优秀人才支持计划;国家大学生创新性实验计划项目

Optimization of Processing for Twin-screw Extrusion Texturization of Soybean Meal Using Response Surface Method

  • Received:2011-03-22 Revised:2011-05-11 Online:2011-10-15 Published:2011-10-15

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摘要：

为优化豆粕组织化工艺，进一步改善豆粕的可食性，笔者以豆粕为原料，利用双螺杆挤压技术对大豆进行组织化，采用通用旋转组合设计，研究了螺杆转速（90~210 r/min）、物料含水率（30%~50%）、大豆分离蛋白添加量（20~100 g/200 g豆粕）及挤压温度（135~155℃）对豆粕组织化效果的影响。并通过响应面法分析了这些参数对产品品质（质构、色泽、保水性）的影响，同时对4次挤压试验中的31个样品进行感官评估（颜色、硬度、弹性以及总接受度）。结果表明，豆粕组织化最优工艺为：物料含水率42.67%、挤压温度145℃、螺杆转速104 r/min、蛋白添加量97 g/200 g豆粕。本研究得到了豆粕组织化的最优工艺参数，为豆粕组织化工艺的产业化提供理论指导。

关键词: 营养评价, 营养评价

Abstract:

In order to optimize process and improve edibility of soybean, in this research, general rotary unitized design was used to study extrusion process with 4 factors: the screw speed (90-210 r/min), moisture content (30%-50%), addition of soy protein isolate (20-100 g/200 g meal) and temperature (135-155℃). And the response surface method was used to analyze those indexes reflecting product quality: texture, color, water-holding capacity, sensory evaluation including color, hardness, springiness and overall acceptability, then the optimum extrusion condition could be determined by superimposing the contour plots. The results showed that the optimum process was: moisture content 42.67%, temperature145℃, screw speed 104 r/min, addition of soy protein isolate 97 g/200 g meal. The optimization of parameter could offer theoretic direction for industrialization of the texturization of soybean meal.

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