摘要
试验以脱脂低温豆粕为原料,以德国布拉本德双螺杆挤压实验室工作站(DSE-25型)为设备,研究了挤压温度、物料含水率以及螺杆构型对产品持水性的影响。结果表明:物料含水率和螺杆构型对产品持水率有极显著影响(p<0.01);挤压温度对产品的持水率没有显著影响;挤压温度、物料含水率和螺杆构型对产品吸水率有极显著影响(p<0.01)。影响产品持水率程度的大小顺序为物料含水率、螺杆构型、挤压温度;影响产品吸水率程度的大小顺序为螺杆构型、挤压温度、物料含水率。产品吸水率随着挤压温度的升高而增加。产品的持水率和吸水率随着物料含水率的提高先增加,随后略有降低。与配备输送元件的构型相比,配备反向元件、齿型盘和捏合块的构型显著增加了产品的持水性。工艺参数和螺杆构型对大豆组织化蛋白的吸水率的影响相对较大,对持水率影响相对较小。产品良好的组织结构是提高产品持水性的必要条件。
The Water Holding Capability（WHC） and the Water Absorption Capability（WAC） are very important indexes for the evaluation of texturied soy protein（TSP）. The effect of temperature, material moisture, and screw configuration on the WHC and WAC of the TSP were investigated with low temperature defatted soy meal as material using a Brabender twin-screw extruder（DSE-25）. The results indicate that, except for the insignificant effect of temperature on the WAC, all indexes have notable effect on WHC and WAC （p 〈 0.01）. The effects of three factors on WHC of TSP are descending from material moisture, screw configuration, to temperature, respectively. The effects of three factors on WAC of TSP are descending from screw configuration, temperature, to material moisture, respectively. The WAC increases with temperature increasing. The WHC and WAC decrease a little after increasing with the material moisture raising. Comparing with the screw configuration with transportation element, the screw configuration with reverse element, kneading block, or tooth block increases the WHC and the WAC of TSP significantly. The variant degree of WAC is more than that of WHC. The important thing of getting high WAC is increasing proposity of TSP.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第11期260-263,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家十一五科技支撑项目(2006BAD05A08)
国家引进国际农业先进技术项目(2005-Z45)
国家科学仪器设备升级改造专项(2005JG100340)
国家农业科技成果转化项目(05EFN216900373)
中央级公益性科研院所基本科研业务费项目(2060302-14)
关键词
双螺杆挤压机
组织化大豆蛋白
持水率
吸水率
螺杆构型
工艺参数
twin-screw extruder
texturied soy protein
water holding capability
water absorption capability
screw configuration
extrusion processing parameters
