首页 | 简介 | 作者 | 编者 | 读者 | Ei(光盘版)收录本刊数据 | 网络预印版 | 点击排行前100篇 | English
孙照勇,陈锋亮,张 波,魏益民.植物蛋白高水分挤压组织化技术研究进展[J].农业工程学报,2009,25(3):308-312.DOI:
植物蛋白高水分挤压组织化技术研究进展
投稿时间:2008-06-16  修订日期:2009-02-15
中文关键词:  植物蛋白,挤压,技术,质构,重组,组织化
基金项目:国家十一五科技支撑项目(2006BAD 05A 08);国家引进国际农业先进技术项目(2005-Z45);中央级公益性科研院所基本业务费专项(082060302-17)
作者单位
孙照勇 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室北京 100193 
陈锋亮 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室北京 100194 
张 波 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室北京 100195 
魏益民 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室北京 100196 
摘要点击次数: 6212
全文下载次数: 2628
中文摘要:植物蛋白高水分挤压组织化技术是近年来发展的一项食品质构重组技术,在食品和饲料加工中有广泛用途。该文通过分析相关文献资料,介绍了植物蛋白高水分挤压组织化技术的定义和技术难点;论述了挤压参数之间的关系、操作参数的优化和产品特性的评价方法;讨论了产品组织化结构的形成机理等问题。分析结果认为,“高水分”的界定还需要科学依据;完善组织化产品评价指标体系有助于提高产品质量和开发新产品;多种植物蛋白复合挤压有助于改善产品的营养价值,丰富产品的种类。
Sun Zhaoyong,Chen Fengliang,Zhang Bo,Wei YImin.Research advances in technology for high-moisture extrusion texturization of vegetable protein[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2009,25(3):308-312.DOI:
Research advances in technology for high-moisture extrusion texturization of vegetable protein
Author NameAffiliation
Sun Zhaoyong Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China 
Chen Fengliang Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China 
Zhang Bo Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China 
Wei YImin Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China 
Key words:vegetable proteins, extrusion, technology, textures, reforming reaction, texturization
Abstract:High-moisture extrusion texturization of vegetable protein, a novel food processing technology, has been developed recently. This technology is used widely in food and feed processing. In this paper, investigation interrelated is discussed. The definition and technical difficulties of this technology are introduced. The relationships between extrusion parameters and optimization of extrusion parameters, methods for evaluating extrudates and mechanism of forming fibrous texture are summarized in details. Scientific definition of “high moisture” in “high moisture extrusion” needs the scientific basis. Standardizing methods of evaluating extrudates and developing extrusion technology with regard to the plant proteins need to be focused on in future from the practical point of view.
查看全文   下载PDF阅读器

京ICP备06025802号-3

主办单位:中国农业工程学会 单位地址:北京朝阳区麦子店街41号

服务热线:010-59197076、59197077 传真: 邮编:100125 Email:tcsae@tcsae.org
本系统由北京勤云科技发展有限公司设计

京公网安备 11010502031390号