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李雪菲,相海,任嘉嘉,等.核桃蛋白高水分挤压组织化特性研究[J].农业工程,2023,13(7):56-66. DOI: 10.19998/j.cnki.2095-1795.2023.07.009
引用本文: 李雪菲,相海,任嘉嘉,等.核桃蛋白高水分挤压组织化特性研究[J].农业工程,2023,13(7):56-66. DOI: 10.19998/j.cnki.2095-1795.2023.07.009
LI Xuefei,XIANG Hai,REN Jiajia,et al.Texturization characteristics of walnut protein by high moisture extrusion[J].Agricultural Engineering,2023,13(7):56-66. DOI: 10.19998/j.cnki.2095-1795.2023.07.009
Citation: LI Xuefei,XIANG Hai,REN Jiajia,et al.Texturization characteristics of walnut protein by high moisture extrusion[J].Agricultural Engineering,2023,13(7):56-66. DOI: 10.19998/j.cnki.2095-1795.2023.07.009

核桃蛋白高水分挤压组织化特性研究

Texturization Characteristics of Walnut Protein by High Moisture Extrusion

  • 摘要: 以脱脂核桃蛋白粉为原料,使用自研SLJ36-24型植物蛋白挤出机,采用单因素和响应面试验方法研究了进水量、喂料量、挤压温度、螺杆转速和冷却温度5个挤压工艺参数对核桃蛋白挤压组织化产品品质特性的影响。结果表明,水分含量和挤压温度对产品品质特性的影响最为显著,其次是螺杆转速和冷却温度;响应面优化后的适宜核桃蛋白挤压组织化的最佳工艺参数为水分含量48.6%、挤压温度130 °C、螺杆转速281 r/min和冷却温度68 °C,在此工艺条件下制得的核桃蛋白挤压组织化产品质地均匀,纤维结构良好且富有弹性,品质特性理想。

     

    Abstract: Using degreased walnut protein powder as raw material, a self-developed SLJ36-24 plant protein extruder was used to investigate effects of five extrusion parameters on quality and characteristics of walnut protein extruder, including water intake, feeding amount, extrusion temperature, screw rotation speed and cooling temperature.Results showed that influence of moisture content and extrusion temperature on product quality characteristics was the most significant, followed by screw speed and cooling temperature.After response surface optimization, the optimum process parameters for extrusion-organized walnut protein were as follows: moisture content 48.6%, extrusion temperature 130 °C, screw rotation speed 281 r/min, cooling temperature 68 °C.Under these process conditions, extrusion-organized walnut protein products had uniform texture, good fiber structure, elasticity, and ideal quality characteristics.

     

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