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題 名 | 利用雙軸擠壓技術製造素肉之研究(2)--原料配方與添加物對素肉品質之影響=Study on the Processing of Texturized Vegetable Protein Using Twin-Screw Extrusion(Ⅱ):Effects of Raw Material Formula and Additives on the Quality of Texturized Vegetable Protein |
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作 者 | 黃三龍; 陳立煌; 陳文亮; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁394-405 |
分類號 | 463 |
關鍵詞 | 雙軸擠壓; 素肉; 黃豆分離蛋白; 脫脂黃豆粉; 小麥分離蛋白; 高筋麵粉; 添加物; 檸檬酸; 硫酸鈣; α-纖維素; 沙拉油; Twin-screw; Extrusion cooking; Texturized vegetable protein; Soy protein isolate; Defatted soy flour; Wheat protein isolate; High gluten wheat fluor; Additives; Citric acid; Calcium sulfate; α-cellulose; Soy oil; |
語 文 | 中文(Chinese) |
中文摘要 | 探討不同原料配方與添加物在雙軸擠壓中,對組織化植物蛋白-素肉品質之影響。實驗結果顯示黃豆分離蛋白,小麥分離蛋白與高筋麵粉為原料之產品,隨著黃豆分離蛋白含量的上升,抗壓強度、固形物流失率與膨發率明顯下降,吸水率則有上升之趨勢。以黃豆分離蛋白、脫脂黃豆粉與小麥分離蛋白為原料之產品,脫脂黃豆粉對產品膨發率與吸水率,有較明顯之影響。脫脂黃豆粉含量較高,膨發率較高。比較上述兩類原料配方,在色澤方面,以黃豆分離蛋白、小麥分離蛋白與高筋麵粉為原料之產品,L值及白色度較以黃豆分離蛋白與脫脂黃豆粉為主原料之產品高。外觀纖維結構方面,肉眼即可分出前者優於後者。抗壓強度、吸水率與膨脹率,前者明顯高於後者。 在添加物方面,檸檬酸會增進素肉之抗壓強度與膨發率。隨著檸檬酸濃度的升高,膨發率有上升之趨勢。檸檬酸對色澤之影響,較不明顯。硫酸鈣可改變產品亮度與白色度,對產品吸水率與抗壓強度之影響,則有明顯之趨勢。硫酸鈣濃度為0.014%時,吸水率最高。硫酸鈣濃度為0.041-0.055%時,抗壓強度最高。纖維素會影響產品之色澤、抗壓強度與膨發率,但抗壓強度與對照組差別不大。纖維素可以縮小擠壓品內之氣室,其含量愈高膨發率愈低,當含量大於0.50%時,明顯比對照組低。添加沙拉油會使產品亮度與白色度升高,吸水率則下降,當其含量大於0.80%時,抗壓強度與膨發率明顯下降。 |
英文摘要 | In twin-screw extrusion cooking of texturized vegetable protein, the effects of raw material formula and additives, such as citric acid, calcium sulfate, α-cellulose and soy oil, on extrudate properties (cooking loss (CL), water absorption capacity (WAC), compression force (Comp. F.), puff ration (PR) & color) were investigated. When soy protein isolate (SPI), high gluten wheat flour (HGWF) and wheat protein isolate (WPI) were the main raw materials, the ratio of SPI/HGWF affected the extrudate's properties. The higher the content of SPI, the lower the extrudate's CL, Comp. F. and PR and the higher the WAC. When SPI, defatted soy flour (DSF) and WPI were the main raw materials, the ratio of SPI/DSF affected the WAC and PR. The higher the content of DSF, the higher the PR, Comparing these two kinds of formula, the color properties of the former was better than the later. The L value and white index (W.I>) of the former were higher than those of the later. From the extrudates' appearance, we could easily find that the structure of the former was more fibrous while that of the later was denser and less fibrous. The WAC, Comp. F. and PR of the former were higher than those of the later. Concerning the effects of additives, citric acid improved the Cop. F. and PR of the extrudates. When the concentration of citric acid was increased, the PR became higher, Citric acid had no effect on the color of the product. Calcium sulfate improved the L value and white index (W.I.) and affected the WAC and Comp. F. When 0.014% and 0.041-0.055% of calcium sulfate were added, the WAC and Comp. F. were highest, respectively. Cellulose affected the PR and Comp. F., but there was no difference between the experiments and the controls with regard to Comp. F. When cellulose was added, the cell size of the extrudate was smaller than that of the control, and the PR was lower. When the content of cellulose was above 0.05%, the PR was lower than that of the control. Soy oil produced an extrdudate with a higher L value and W. I. and lower WAC. If the soy oil was 0.80%, the Comp. F. and PR were lower than those of the conrol. |
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