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| 大豆蛋白和鱼肉复合挤压工艺参数的优化研究 |
| Optimization of composite extrusion process parameters of soybean protein and fish |
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| DOI： |
| 中文关键词: 大豆蛋白 鱼肉糜 复合挤压 响应面 工艺参数 优化 |
| 英文关键词:soybean protein fish composite extrusion response surface process parameter optimization |
| 基金项目: |
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| 中文摘要: |
| 以大豆蛋白和鱼肉糜为原料，通过双螺杆挤压机制备复合蛋白产品。通过单因素实验，对复合蛋白物料含水率、螺杆挤压机的机筒五区温度、喂料速度以及螺杆转速进行考察，最后通过响应面设计优化得到最佳工艺参数。得到的最佳工艺参数为：物料含水率30%，喂料速度35 r/min，螺杆转速175 r/min，挤压机机筒五区温度为90?℃→100?℃→110?℃→145?℃→110?℃。在最佳工艺参数条件下生产出的挤压产品指标为：组织化程度2.12，拉伸强度3 224.6 g，蛋白质含量67.9%，粗脂肪含量1.56%，蛋白质体外消化率87.4%。 |
| 英文摘要: |
| With fish and soybean protein as raw materials，the fish-soybean composite protein was prepared by twin-screw extruder. Through single factor experiment，the moisture content of composite protein, five areas temperatures in barrel，feeding speed and screw speed of screw extruder were investigated, finally the parameters were optimized by response surface methodology as follows：moisture content of composite protein 30%，feeding speed 35 r/min，screw speed 175 r/min，five areas temperatures in barrel 90?℃→ 100?℃→110?℃→145?℃→110?℃. Under the optimal conditions，the indexes of extrusion product were as follows: degree of organization 2.12，tensile force 3 224.6 g，protein content 679%，crude fat content 1.56%，protein in vitro digestibility rate 87.4%. |
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