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.