物料含水率对大豆蛋白挤压组织化产品特性的影响

摘要

Material moisture is an important processing parameter and a sign between low or high moisture extrusion. Low temperature defatted soy meal was extruded with a twin - screw extruder ( DSE - 25 Extruder Lab - Station Brabender OHG, Germany) , and the effect of material moisture on the properties of extrusion - textured soy protein was investigated. Results: The effect of material moisture on product properties is remarkable. Within the material moisture range of 28%～53% , with the increase of material moisture, the texturize degree, water absorption capability , spring, and brightness of the extrudate increase, while the hardness and chewiness decrease gradually.%物料含水率是植物蛋白挤压组织化过程中重要的操作参数之一,是区分高、低水分挤压工艺的标志.以低温脱脂豆粕为原料,应用德国Brabender DSE-25型双螺杆挤压实验室工作站,研究了物料含水率(28%～53%)对大豆蛋白挤压组织化产品特性的影响.结果表明:物料含水率对大豆蛋白挤压组织化产品特性有重要影响.随着物料含水率的增加,挤压产品的组织化度、吸水率和弹性增大,色泽趋向亮白,硬度和咀嚼度变小.