摘要
研究了一种植物大分子基咬胶产品的制作工艺。以大豆分离蛋白和玉米淀粉为主要原料,采用双锥螺杆挤出和注塑成型工艺,制备了一种具有优良力学性能的咬胶产品。建立了包含硬度、冲击强度、弯曲强度、拉伸强度、断裂伸长率等5个指标的磨牙食品产品质量的综合评价体系。研究了以玉米淀粉和大豆分离蛋白复配物为主料的磨牙食品的挤压规律。在单因素试验的基础上,通过设计Box-Behnken试验和进行响应面分析,考察蛋白含量、螺杆转速、挤压温度对产品综合指标的影响规律。结果表明,建立的回归模型、蛋白含量、螺杆温度对产品综合指标有极显著影响(P<0.01),确定了该磨牙食品的最适挤压参数为:蛋白含量15%、螺杆转速113r/min、螺杆温度105℃。
In this paper,the manufacturing process of a plant macromolecules-based chew product was studied.A kind of chew product with excellent mechanical properties was prepared by using soybean protein isolate(SPI)and corn starch as the main raw materials by double cone screw extrusion and plastic injection molding technologies.A comprehensive evaluation system for the quality of chew product was established,including hardness,impact strength,bending strength,tensile strength and elongation.The extrusion law of chew product with the mixture of corn starch and SPI as main material was studied.On the basis of single factor test,Box-Behnken test was designed and response surface analysis was conducted to investigate the effects of protein content,screw rotation speed and extrusion temperature on the comprehensive parameters of the product.The results showed that the established regression model,protein content and screw temperature had significant effects on the comprehensive index of the product(P<0.01).The optimal extrusion parameters were determined as follows:15%protein content,screw speed of 113r/min and screw temperature of 105℃.
作者
朱建飞
唐海燕
高瑞萍
ZHU Jianfei;TANG Haiyan;GAO Ruiping(College of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067;Chongqing Engineering Research Center for Processing,Storage&Transportation of Characterized Agro-Products,Chongqing 400067)
出处
《中国食品添加剂》
CAS
北大核心
2021年第8期22-28,共7页
China Food Additives
基金
重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0778)
重庆市教委科学技术研究项目(KJQN201800817)。
关键词
大豆分离蛋白
螺杆挤压
注塑成型
咬胶
响应面法
soybean protein isolate
screw extrusion
plastic injection molding
chew product
response surface methodology
