摘要 以"黔豆9号"大豆制成的大豆分离蛋白为原料,利用响应面法对其制备复合蛋白粉的生产工艺进行研究。以复合蛋白粉溶解度和感官评分为考核指标,在单因素试验基础上,通过响应面法确定大豆分离蛋白用量、进料速度、出口温度及卵磷脂添加量4个因素交互作用对复合蛋白粉品质的影响,并对最优结果进行验证。结果表明,复合蛋白粉制备的最佳工艺为:大豆分离蛋白用量59%、进料速度41 mL/min、出口温度85℃、卵磷脂添加量1.1%,在此工艺条件下制备的复合蛋白粉,其溶解度为90.85%,感官评分为95.04分。 Using soybean protein isolate made from "Qiandou No.9" soybean as raw material, the production process of compound protein powder was studied by response surface method. The solubility and sensory score of the compound protein powder were used as the assessment indicators. based on the single-factor test, the effect and interaction of the four factors on the quality of the compound protein powder, including the soybean protein isolate, the feed rate, the outlet temperature, and the lecithin addition were determined by the response surface method. Optimal results were verified. The experimental results showed that the optimum process for the preparation of compound protein powder was as follows: the soybean protein isolate dosage 59%, the feed rate 41 mL/min, the outlet temperature 85 ℃, and the lecithin addition 1.1%. Under this condition, the solubility of compound protein powder was 90.85% and the sensory score was 95.04 points.
机构地区 贵州大学化学与化工学院
出处 《食品工业》 CAS 北大核心 2021年第3期56-60,共5页 The Food Industry
基金 贵州大学大学生SRT计划项目“响应面法(RSM)优化黔豆9号大豆制备复合蛋白粉工艺与技术探讨”(贵大SRT字[2019]112号) 贵州省科技合作计划项目(黔科合LH字[2017]7252号) 贵州省科技计划社发发展科技攻关项目(黔科合SY字[2013]3092号) 贵州大学2017年度学术新苗培养及创新探索专项(黔科合平台人才[2017]5788号)。
关键词 复合蛋白粉 响应面法 溶解度 感官评分 工艺 compound protein powder response surface method solubility sensory score process
