【摘要】 研究含水量、螺杆转速、喂料速度、挤压温度等挤压工艺参数对高水分组织化小麦蛋白产品特性的影响。以小麦蛋白为主要原料,采用高扭矩双螺杆挤压装备开发高水分组织化小麦蛋白,并分析了产品色泽品质(L~*、a~*、b~*、ΔE)、质构特性(组织化度、硬度、黏着性、弹性、聚结性、咀嚼度)、感官评价。结果表明:随着含水量的升高,组织化蛋白产品色泽品质呈上升趋势,质构特性(组织化度先下降后升高)呈下降趋势;随着螺杆转速的升高,组织化蛋白产品色泽品质呈先升高后下降趋势,质构特性呈先下降后升高趋势;随着喂料速度的升高,组织化蛋白产品色泽品质、质构特性(组织化度先下降后略有升高)呈上升趋势;随着挤压温度的升高,组织化蛋白产品色泽品质、质构特性呈先升高后下降趋势。综合考虑组织化蛋白产品色泽品质、质构特性和感官评价,较适宜的挤压工艺为含水量49%,螺杆转速330 r/min,喂料速度10~11 kg/h,挤压温度170℃。更多还原

【Abstract】 The effects of moisture content,screw speed,feed speed and extrusion temperature on the properties of high moisture textured wheat protein were explored. Wheat protein is used as the main material,and high moisture textured wheat protein was developed by high torque twin-screw extrusion equipment,and the color parameters( L~*、a~*、b~*、ΔE),textural properties( texturization degree,hardness,adhesiveness,elasticity,cohesiveness and chewiness)and product sensory evaluation were analyzed. The results showed that with the increasing of moisture content,the color parameters of textured wheat protein gradually increased and the textural properties( the texturization degree decreased first and then increased) gradually decreased; with the increasing of screw speed,the color parameters of textured wheat protein increased firstly and then decreased,and the textural properties of it decreased first and then increased; with the increasing of feed speed,the color parameters and the textural properties( the degree of texturization decreased first and then increased slightly) of textured wheat protein gradually increased; with the increasing of extrusion temperature,the color parameters and the textural properties of textured wheat protein increased first and then decreased. Taking into consideration of the color parameters,textural properties and sensory evaluation of textured wheat protein,the optimal extrusion parameters were obtained as follows: moisture content 49% ,screw speed 330 r/min,feed speed 10 ~ 11 kg/h and extrusion temperature 170 ℃.更多还原