鱼肉与大豆蛋白复合挤压组织化特性研究

摘要

With fish and soybean protein as the raw materials, the internal structure of fish-soybean protein was reorganized by twin-screw extrusion technology. Based on the proportion of the raw material, the material water content, feeding speed, screw speed and the forth area temperature of barrel were examined, and the variable factors were analyzed by Box-Behnken central composite test(response surface analysis). The study showed that the optimum extrusion process parameters were as follows:the material water content was 30%, feeding speed was 35 r/min, screw speed was 175 r/min, temperature of the fifth zone extruder was 90 ℃→100 ℃→110 ℃→145 ℃→110 ℃. Under such extrusion conditions, the organizational degree of the combined fish and soybean protein extrusion reached 2.12.%以鱼肉、大豆蛋白为主要原料,通过双螺杆挤压技术将其内部结构进行重新组合.在确定原料比例的基础上,依次研究了物料含水率、喂料速度、螺杆转速及机筒的四区温度对产品组织化程度的影响,并采用Box-Behnken中心组合试验对这些变量进行了分析,得出最佳挤压条件为:物料含水率30%、进料速度35 r/min、螺杆转速175 r/min、挤压机五区温度90℃→100℃→110℃→145℃→110℃时,在这种条件下挤出物的组织化程度可达到2.12.