摘要
本文采用FTS-50型双螺杆挤压机,试验研究了复合大豆蛋白质原料体系中蛋白质含量、氮溶指数、油脂含量、淀粉含量和水分含量对挤压过程和产品组织化质量的影响研究结果表明,高蛋白质含量和高氮溶指数能促进挤压组织化作用,添加适量油脂和添加淀粉能促进挤压稳定性、组织质量和挤压产品的风味与口感,挤压产品(例如人造肉)的适当水分含量范围是60％—65％
Effects of protein content, nitrogen solubility, oil addition, starch addition, and moisture content of the compound protein material system on extrusion process and extrusion texturization were investigated using Model FTS-50 twin-screw extruder. The results showed that high protein content and high nitrogen solubility enhanced extrusion texturization; suitable oil addition and starch addition promoted extrusion stability. textural quality- and flavor and mouth-feel of the extmdates; moisture content range oi 60%-65% was suitable for extrusion production such as meat analog.
出处
《中国食品学报》
EI
CAS
CSCD
2002年第1期33-38,共6页
Journal of Chinese Institute Of Food Science and Technology
