摘要
采用双螺杆挤压膨化机对蛋黄粉进行加工,研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。结果显示,提高进料水分,降低机筒温度,有利于降低挤压蛋黄粉的色差值,并能减少可溶性蛋白质和氨基酸的损失;螺杆转速提高,挤压蛋黄粉的色差值呈总体降低趋势,而可溶性蛋白和氨基酸的含量呈先提高后降低的趋势。
The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated. The results showed that the color difference was decreased, at the same time, the loss of the soluble protein and amino acid contents were decreased with increase of sample moisture and decrease of barrel temperature; when increased the revolving speed, the color difference was decreased as a whole meanwhile the contents of soluble protein and amino acid were increased at the beginning and decreased in the end.
出处
《食品科技》
CAS
北大核心
2007年第7期61-64,共4页
Food Science and Technology
关键词
挤压
蛋黄粉
色差
可溶性蛋白质
氨基酸
extrusion
egg yolk powder
color difference
the soluble protein
amino acid
