机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响
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摘要
现有挤压膨化产品多以纯谷物为原料,蛋白质含量低,营养价值相对较差。为评估提高禽肉蛋白质含量对挤压膨化产品品质的影响,研究了机筒温度及鸡肉粉质量分数对挤压膨化产品理化特性的影响。结果表明:提高物料鸡肉粉质量分数能够显著提高产品蛋白质量分数、保水能力、硬度、脆性、体积密度及吸水指数,降低产品糊化度、膨胀度(P<0.05),产品硬度从3 558 g增加到6 775 g,膨胀度从3.69降低至1.27,糊化度则从96.1%降低至92.0%,但对产品的色泽、水溶指数影响不显著(P>0.05);同时,升高机筒温度能够显著提高产品的硬度、脆性、咀嚼性和糊化度,降低产品的吸水指数、水分质量分数和膨胀度(P<0.05),产品硬度从2 703 g增加到5 081 g,糊化度从93.1%增加到96.8%,膨胀度从2.78降低至2.41,但对产品的色泽、蛋白质量分数影响不显著(P>0.05)。确定了最佳鸡肉粉质量分数为30%,最适机筒温度为155℃的产品工艺参数。
Most existing extruded products are made from pure grain, with low protein content and relatively poor nutritional value. In order to improve the quality of extruded products by addition of poultry meat protein, the effects of barrel temperature and the amount of chicken powder on physical and chemical properties of extruded products were studied. The results showed that increased amount of chicken powder could signi?cantly improve the protein content, water retention,hardness, brittleness, volume density and water absorption, and reduce the degree of gelatinization and swelling(P < 0.05).The hardness increased from 3 558 to 6 775 g, while the swelling degree decreased from 3.69 to 1.27 and the gelatinization degree decreased from 96.1% to 92.0%. However, the effect on color, water solubility index and other indicators was not signi?cant(P > 0.05). In addition, increased barrel temperature could signi?cantly improve the hardness(from 2 703 to5 081 g), brittleness, chewiness and gelatinization degree(from 93.1% to 96.8%), and reduce the water absorption index,water content and swelling degree(from 2.78 to 2.41)(P < 0.05). However, no signi?cant effect was noticed on the color or protein content(P > 0.05). Taken together, the optimal addition level of chicken powder was 30%, and the optimal barrel temperature was 155 ℃.
Most existing extruded products are made from pure grain, with low protein content and relatively poor nutritional value. In order to improve the quality of extruded products by addition of poultry meat protein, the effects of barrel temperature and the amount of chicken powder on physical and chemical properties of extruded products were studied. The results showed that increased amount of chicken powder could signi?cantly improve the protein content, water retention,hardness, brittleness, volume density and water absorption, and reduce the degree of gelatinization and swelling(P < 0.05).The hardness increased from 3 558 to 6 775 g, while the swelling degree decreased from 3.69 to 1.27 and the gelatinization degree decreased from 96.1% to 92.0%. However, the effect on color, water solubility index and other indicators was not signi?cant(P > 0.05). In addition, increased barrel temperature could signi?cantly improve the hardness(from 2 703 to5 081 g), brittleness, chewiness and gelatinization degree(from 93.1% to 96.8%), and reduce the water absorption index,water content and swelling degree(from 2.78 to 2.41)(P < 0.05). However, no signi?cant effect was noticed on the color or protein content(P > 0.05). Taken together, the optimal addition level of chicken powder was 30%, and the optimal barrel temperature was 155 ℃.
引文
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[5]王桂芹,李子平,闫先春,等.不同大豆制品对鲤生长和蛋白质代谢的影响[J].水产学报,2010,34(2):300-306.DOI:10.3724/SP.J.1231.2010.06577.
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[8]张燕,胡冰,张倩.鸡肉蛋白营养与功能特性的研究进展[J].仲恺农业工程学院学报,2009,22(1):66-71.DOI:10.3969/j.issn.1674-5663.2009.01.017.
[9]PARK J,RHEE K S,KIM B K,et al.Single-screw extrusion of defatted soy flour,corn starch and raw beef blends[J].Journal of Food Science,1993,58(1):9-20.DOI:10.1111/j.1365-2621.1993.tb03201.x.
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[17]王文贤,刘学文,谢永洪,等.鸡肉-大米膨化食品双螺杆挤压工艺参数的优化研究[J].农业工程学报,2004,20(6):223-226.DOI:10.3321/j.issn:1002-6819.2004.06.053.
[18]王文贤,刘学文,冉旭.利用响应面法优化鸡肉挤压膨化产品进料参数的研究[J].四川大学学报(工程科学版),2003,35(4):55-59.DOI:10.3969/j.issn.1009-3087.2003.04.015.
[19]黄静,陈舜胜.大豆分离蛋白、南美白对虾肉及虾粉蛋白对大米-玉米-小麦混合粉挤压膨化性能的影响[J].食品工业科技,2016,37(5):109-114.DOI:10.13386/j.issn1002-0306.2016.05.013.
[20]国家卫生和计划生育委员会.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2016[S].北京:中国标准出版社,2016:1-3.
[21]国家食品药品监督管理总局.食品安全国家标准食品中水分的测定:GB 5009.5-2016[S].北京:中国标准出版社,2016:1-2.
[22]国家食品药品监督管理总局.食品安全国家标准食品中脂肪的测定:GB 5009.6-2016[S].北京:中国标准出版社,2016:1-2.
[23]国家卫生和计划生育委员会.食品安全国家标准食品中淀粉的测定:GB 5009.9-2016[S].北京:中国标准出版社,2016:5-7.
[24]MARTíNEZ M L,MARíN M A,RIBOTTA P D.Optimization of soybean heat-treating using a fluidized bed dryer[J].Journal of Food Science&Technology,2013,50(6):1144-1150.DOI:10.1007/s13197-011-0434-9.
[25]杨震,贡慧,刘梦,等.辅料配比及烹饪方式对速冻羊肉饼品质的影响[J].肉类研究,2018,32(1):23-29.DOI:10.7506/rlyj1001-8123-201801004.
[26]RAYAS-DUARTE P,MAJEWSKA K,DOETKOTT C.Effect of extrusion process parameters on the quality of buckwheat flour mixes 1[J].Cereal Chemistry,1998,75(3):338-345.DOI:10.1094/CCHEM.1998.75.3.338.
[27]梁歧,侯建设,张鸣镝,等.温度、水份对大豆组织化蛋白物理性能的影响[J].食品科学,2000,21(12):39-40.DOI:10.3321/j.issn:1002-6630.2000.12.012.
[28]舒恒,蒋旭,王新康,等.白燕2号燕麦的双螺杆挤出物的理化特性分析[J].食品科学,2016,37(15):83-87.DOI:10.7506/spkx1002-6630-201615014.
[29]周星杰,余少璟,陈凯,等.挤压糊化处理对苦荞粉理化性质的影响[J].食品科学,2018,39(11):101-106.DOI:10.7506/spkx1002-6630-201811016.
[30]高嘉安.淀粉与淀粉制品工艺学[M].北京:中国农业出版社,2001:311-312.
[31]YU Liang,RAMASWAMY H S,BOYE J.Protein rich extruded products prepared from soy protein isolate-corn flour blends[J].LWT-Food Science and Technology,2013,50(1):279-289.DOI:10.1016/j.lwt.2012.05.012.
[32]杨铭铎.谷物膨化机理的研究[J].食品与发酵工业,1988(4):7-16.DOI:10.13995/j.cnki.11-1802/ts.1988.04.002.
[33]魏益民,蒋长兴,张波.挤压膨化工艺参数对产品质量影响概述[J].中国粮油学报,2005,20(2):33-36;40.DOI:10.3321/j.issn:1003-0174.2005.02.009.
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