The experimental study about the influence of extrusion system parameters on textured degree of high moisture content fibriform imitated meat
The high-emulation meat with 60％～80％ moisture content made use of high humidity extrusion technology was prepared with soybean protein isolate, defatted soybean meal and wheat gluten as main raw materials. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product textured degree was studied. Results showed that: the influence of the moisture content on the product textured degree was the most important, and screw speed was less influential. The textured degree of high moisture content fibriform imitated meat increased first and then decreased with the increasing of extrusion temperature, screw rpm, moisture content and soybean protein isolate content. So, better textured degree could be received by increasing the parameters to advisable numerical value, and the product would have an obvious fibroid structure. The conclusion could also be used as a value reference in the production of high-emulation meat of livestock and poultry.
high humidity extrusion high-emulation meat soybean protein twin screw extruder
P.L. Sun L.Z. Jiang Y. Sun Z.L. Sun T.M. Xie Y. Cao
Engineering College, Northeast Agricultural University, Harbin150030 College of Food, Northeast Agricultural University, Harbin150030 National Research Center of Soybean National Research Center of Soybean Engineering and Technology, Harbin150030 Food Processing Research Center of Heilongjiang Academy of Agriculture Sciences,Harbin150086
国际会议
The 4th International Conference on High Speed Machining(第四届高速加工国际会议 ICHSM2010)
武汉
英文
250-253
2011-05-28（万方平台首次上网日期，不代表论文的发表时间）