【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。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。更多还原

【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%,temperature 145℃,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.更多还原