頁籤選單縮合
題名 | 食品擠壓技術應用於含豬血產品之製造= |
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作者 | 江文章; 蔡良正; |
期刊 | 食品科學 |
出版日期 | 19950600 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁325-334 |
分類號 | 473.19 |
語文 | chi |
關鍵詞 | 豬血; 擠壓技術; 組織化; 反應曲面法; 穀類早餐食品; Porcine blood; Extrusion; Texturization; Response surface methodology; Breakfast ecreals; |
中文摘要 | 本研究之目的乃以新鮮豬血直接配合玉米粉、黃豆分離蛋白、高筋麵粉以及米穀粉等為原料,利用雙軸擠壓機研製含豬血產品。在探討含豬血膨發產品、組織化產品和豬血糕狀產品之製造時,分別使用不同的螺旋組態,模口形態及套筒溫度。以玉米粉90%,豬血10%的配方製造具有酥脆口感的膨發產品時,最適擠壓條件為進料速率26~36kg/h,進料水分21%,螺旋轉速220rpm。以黃豆分離蛋白和高筋麵粉的等量混合物為實驗材料時,豬血含量和進料水分對組繚化產品的色澤和質地的影響很大;當豬血含量35~51%,進料水分45~55%時,組織化產品的固形物流失率低、保水力佳,可供作類似人造肉產品,以非糯性米穀粉75%,豬血25%的配方製造豬血糕狀產品時,進料水分以40~42%較佳,此類產品在食用前不宜採用水煮的復熱方式。 |
英文摘要 | The objective of this study was to use fresh porcine blood, corn flour, soy protien isolate, high gluten wheat flour and rice flour as raw materials to make various products using a twin-screw extruder. During processing of the porcine blood-containing products, including expanded, texturized and non-expanded items, different screw profiles, die configurations, and barrel temperatures were adopted. When using the recipe containing corn 90% and blood 10% to prepare the expanded product with a crisp texture, the optimal extrusion conditions were feed rate 26~36kg/h, feed moisture 21%, and screw speed 220rpm. When using the mixture containing equal amounts of soy protein isolate and high gluten wheat flour to prepare the texturized product, porcine blood content and feed moisture affected the color and texture of the product. If the porcine blood content was 35~51%, feed moisture 45~50%, the texturized product had lower cooking loss and higher water-holding capacity, and could be consumed as meat-analog. When using non-waxy rice flour 75% and porcine blood 25% to make the porcine blood cake-like product, the suitable feed moisture was 40~42%. For this kind of product, water cooking as a re-heating process should not be used. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。