食品科学 ›› 2019, Vol. 40 ›› Issue (7): 120-126.doi: 10.7506/spkx1002-6630-20180821-214

• 食品工程 • 上一篇    下一篇

机筒温度、鸡肉粉质量分数对挤压膨化产品品质的影响

杨 震,贡 慧,刘 梦,王守伟,乔晓玲,史智佳   

  1. 中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京 100068
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400703)

Effect of Barrel Temperature and Chicken Powder Addition on the Quality of Extruded Products

YANG Zhen, GONG Hui, LIU Meng, WANG Shouwei, QIAO Xiaoling, SHI Zhijia   

  1. China Meat Food Research Centre, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China
  • Online:2019-04-15 Published:2019-05-05

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。

关键词: 鸡肉粉, 机筒温度, 挤压膨化, 品质

Abstract: 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 significantly 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 significant (P > 0.05). In addition, increased barrel temperature could significantly improve the hardness (from 2 703 to 5 081 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 significant 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 ℃.

Key words: chicken powder, barrel temperature, extrusion puffed, quality

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