摘要
高水分组织化大豆蛋白是一种应用湿法挤压技术生产的植物蛋白仿肉制品。本文以高水分组织化大豆蛋白为试验材料,研究了其干燥特性与复水特性。结果表明:(1)60℃为样品最佳干燥温度,粒状样品在该温度下干燥50min,带状样品干燥120min均能使水分降到5％以下。(2)样品的干燥温度和复水温度对样品的复水特性均有显著影响(α<0．01)。当复水温度为30℃、60℃、90℃时,最大复水率分别为155％、 211％和309％。通过质构分析发现,烘干型样品在30℃复水55—60min,60℃复水30—35min,90℃复水15— 20min后均可达到对照样品(鲜样)的质地。结合感观分析,建议食用前将烘干型高水分组织化大豆蛋白在 30℃水中复水55—60min或在60℃水中复水30—35min。
High moisture textured soy protein （ HM - TSP） is a kind of meat analog made by high - moisture extrusion technology. The drying and re - hydration properties of HM - TSP were studied. The results are as follows. （ 1 ） The optimum drying temperature is 60℃. To obtain product with water content of 5% , granule materiel need 50min while rolled strip materiel need 120 min for drying at 60℃. （2） Both re - hydration temperature and drying temperature affect significantly to re- hydration ratio（ α 〈0.01 ）. The max re -hydration ratio is 155% at 30℃, 211% at 60℃, and 309% at 90℃. The texture of sample is close to the fresh one when the sample re -hydrated at 30℃ for 55 - 60min, 60℃ for 30 - 35min, and 90℃ for 15- 20min. According to the result of texture profile analysis and sensory analysis, it is recommended that HM - TSP should be re - hydrated for 30min to 35min at 60℃ or for 55min to 60min at 30℃ before eating.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第3期127-132,共6页
Journal of the Chinese Cereals and Oils Association
关键词
高水分组织化大豆蛋白
干燥特性
复水特性
high - moisture textured soy protein, drying properties, re - hydration property
