新型双螺杆食品挤压机加工复合组织蛋白的研究

采用FTS－50新型双螺杆食品挤压机，对抗压加工复合组织蛋白进行了研究。通过流变试验，测试分析了大豆蛋白面团的动态流变性能，得出了含水量、温度、蛋白质含理对流变行为的影响规律；通过挤压试验，研究了工艺参数（螺杆转速、机筒温度、含水量）与系统参数（生产率、主机功率、比能耗、机头入口处面团温度）的关系，得出了回归方程和表面响应曲面；通过SEM照片分析，研究了挤压前后大豆蛋白质微观结构的变化。

Study on Twin-screw Extrusion Texturization of Compound Soybean Proteins

A new type of compound textured protein recently has been developed using a new co-rotating twin-screw extruder with a long cooled slit die. The dynamic rheological property of soybean dough was investigated using a Brabender rheometer. The results showed that the viscosity of soybean dough decreased with increasing moisture content, increased with increasing protein content, and increased with increasing temperature as temperature exceeded 120 ℃. Extrusion experiments were carried out for two types of materials (one was defatted soybean flour and the another was soybean protein/fresh pork meat blends). Effects of processing variables, such as screw speed, feed moisture and barrel temperature at zone 6, on system variables including flow rate, power consumption, specific mechanical energy and dough temperature in the die were discussed. The detailed results were described as response surfaces and regression equations. Microstructure change generated by extrusion was investigated using a scanning electron microscope (SEM). The results showed that the texture quality depended on the protein content of materials and the extrusion conditions.