頁籤選單縮合
題名 | 模口冷卻對濕狀組織化蛋白物性之影響 |
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作者 | 姚安隆; 翁志華; 江文章; | 書刊名 | 食品科學 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁317-324 |
分類號 | 473.19 |
關鍵詞 | 擠壓技術; 組織化; 膳食纖維; 物性; 豆渣; 黃豆蛋白質; Extrusion; Texturization; Dietary fiber; Physical property; Soybean residue; Okara; Soy protein; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的乃以濕豆渣及分離黃豆蛋白為主為原料,利用雙軸擠壓機研製具咀嚼感與質地平滑的高水分含膳食纖維組織化蛋白產品。在固定配方及擠壓操作條件下,探討不同冷卻系統中,冷卻水流速對產品品質的影響,進一步以逢機完全區集設計,比較不同的第四段套筒溫度和進料水分對產品質地的影響。 實驗結果顯示:使用四段式或兩段式冷卻系統均可達到冷卻效果,例如使用兩段式冷卻系統時,若將第一段、第二段和中央管路的冷卻水流速分別設定在1, 2, 1L/min,並將第四段套筒溫度設定在165~175℃間,進料水分設定在58~63%間時,可得質感甚佳的組織化產物。上述擠壓過程會造成少量不溶性膳食纖維和多量可溶性膳食纖維的增加。 |
英文摘要 | The objective of this study was to use wet soybean residue and soy protein isolate as the main materials to prepare wet-type texturized proteins containing dietary fiber, which have smooth and chewy texture, using a twinscrew extruder. Under constant recipe and extrusion operating conditions, the effect of the cooling water rate in different cooling water rate in different cooling systems on properties of products was investigated first, and then the effects of both the forth barrel temperature and feed moisture were studied with a randomized complete block design. Either a two-stage or four-stage cooling system could be used to cool the texturized products efficiently. Using a two-stage cooling system, better properties of the products could result under the conditions of setting the cooling water rate of the 1st and 2nd sections, and the central tube at 1, 2 and 1L/min, respectively, the forth barrel temperature at 165-175℃ and the feed moisture at 58~63%. A small increase of insoluble dietary fiber and a relatively large increase of soluble dietary fiber occurred during extrusion. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。