摘要
为提高大豆副产品的利用率,采用挤压机对脱脂大豆粉进行加工得到具有纤维结构的挤压组织化蛋白.研究了含水量对脱脂大豆粉挤压组织化产品特性的影响,对产品的色度、质构特性、脲酶活性、溶剂保持力、体外消化率指标进行了分析.结果表明:当机筒温度为140,℃,螺杆转速125,r/min,含水量为37%时,产品的亮度指数最高、色差值最小,分别为39.48和59.40;相比于设定的最低含水量24%,产品硬度降低46.30%,弹性提高34.40%;脲酶活性最低为0.25,U,此时产品的消化性和营养价值最高;溶剂保持力最佳,蔗糖溶剂保持力(SSRC)、碳酸钠溶剂保持力(SCSRC)、乳酸溶剂保持力(LASRC)、水溶性保持力(WSRC)与原料相比分别增加了2.21%、24.70%、4.60%、18.90%,水分的作用增加了脱脂大豆粉分子的运行性,其分子溶胀程度和形成分子网络的能力增加,因而溶剂保持力提高;体外消化率提高6.11%.
Extrusion technology is an efficient method to improve the utilization of the by-products of food. In this study,the change of moisture content during extrusion process and its influence on the properties of extrudates were investigated in single factor experiments which showed：when the moisture content was 37%,the lightness index（L^＊）reached an apex of 39.48 and the color difference reached a nadir of 59.40;the hardness decreased dramatically by 46.30% and the springiness increased by 34.40%,while the moisture content was 24%. When the urease activity had a nadir point of 0.25 U,the products had a better digestibility and nutrition. Water solvent retention capacity（WSRC）,sucrose solvent retention capacity（SSRC）,sodium carbonate solvent retention capacity（SCSRC）and lactic acid solvent retention capacity（LASRC） increased by 18.90%,2.21%,24.70% and 4.60% respectively compared with raw materials. Extrusion process increased the in vitro digestibility by 6.11%.
出处
《天津科技大学学报》
CAS
北大核心
2015年第3期34-39,共6页
Journal of Tianjin University of Science & Technology
关键词
脱脂大豆粉
挤压组织化
体外消化率
溶剂保持力
defatted soy flour
extrusion texturization
in vitro digestibility
solvent retention capacity
