【摘要】 【目的】研究挤压原料中花生蛋白质含量对高水分组织化蛋白产品质量的影响规律。【方法】采用感官评价法对挤压产品的感官质量进行分析描述,借助扫描电子显微镜观察挤压产品的微观结构,以物性分析仪测定产品的流变学特性。【结果】花生蛋白质含量在34.69%～63.48%范围内,随着蛋白质含量的升高,组织化花生蛋白产品组织化程度明显提高,口感明显改善,产品硬度和咀嚼度显著增加;扫描电镜下的组织结构变得更为致密,气孔变小且分布更均匀。【结论】(1)在设定挤压条件下,原料中花生蛋白质含量低于40%时,不能形成具有良好纤维状组织结构的高水分组织化产品。要获得具有良好纤维状组织结构的挤压产品,原料中低变性花生蛋白的含量应在50%～60%。(2)物性测定仪对HM-TPP产品流变学特性的分析结果与产品的感官质量的变化相关性较好。花生蛋白质含量在34.69%～63.48%范围内,产品的硬度、咀嚼度、横切力、纵切力与蛋白质含量呈显著正相关。(3)利用扫描电镜研究分析HM-TPP产品的微观结构变化,具有清晰、直观和真实的特点,可以为分析挤压产品流变学特性与感官质量变化间的内在联系提供有力的佐证。更多还原

【Abstract】 【Objective】The effects of protein contents on the quality properties of the high-moisture textured peanut protein(HM-TPP) products were investigated. 【Method】The quality extrudates were analyzed by sensory evaluation, the microstructure was observed by scanning electron microscope and the rheology properties of extrudates were analysed by texture profile analyzer.【Result】Protein contents were in the range of 34.69% to 63.48%, with the protein content increasing, the HM-TPP products have better sensory and better texturized properties, and the scanning electron microscope photos of HM-TPP products showed that their texture changed denser and the cell changed smaller. 【Conclusion】 (1)Under the determinated extrusion parameters, the quality of extrudates was poor when the protein content lower than 40% in stuff material. Obtained extrudates with good quality, the content of low-denatured peanut protein should be in the range of 50% to 60%. (2)Rheology properties of extrudates determined with texture profile analyzer were highly consistent with the sensory evaluation. Protein contents were in the range of 34.69% to 63.48%, there were significant correlation between the hardness, chewiness, shear forces of extrudates and the protein contents. (3) The microstructure of HM-TPP can be clearly, directly and really presented by SEM, which forcefully identified the relations between the changes of rheology properties and sensory of extrudates.更多还原