硕士论文模板

硕 士 学 位 论 文

半脱脂大豆□□□□□□□□□

李之谊

□□□□大学

2006年1月

图书分类号： 学 校 代 码：10240

工学硕士学位论文

半脱脂大豆□□□□□□□□□

研导

究

生：李之谊 师：张 辉教授

学科、专业：食品科学 研究方向：基础原料开发 答辩日期：2006年1月

C1assified Index： University Code：

Dissertation for the Master Degree in Engineering

Studies on The Texturization and Applcation's

Property of Half-Defatted Soybean

Candidate： Supervisor： Speciality：

Li Zhiyi Prof. Zhang Hui Food Science

Develop of Basic Material

Research Direction：

Date of oral examination： January, 2006

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本人郑重声明：本论文的所有工作，是在导师的指导下，由作者本人独立完成的。有关观点、方法、数据和文献等的引用已在文中指出，并与参考文献相对应。除文中已经注明引用的内容外，本论文不包含任何其他个人或集体已经公开发表的作品成果。对本文的研究做出重要贡献的个人和集体，均已在文中以明确方式标明。本论文文责自负。

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下完成的硕士学位论文。本论文的研究成果归□□□□所有，本论文的研究内容不得以其他单位的名义发表。本人完全了解□□□□大学关于

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□□□□大学□学硕士学位论文

□□□□大学□学硕士学位论文

摘 要

以半脱脂大豆为原料，对挤压组织化法生产大豆组织蛋白进行了研究。采用回归正交实验确定了最佳的挤压温度为：□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□同时探讨了原料体系中蛋白质含量、水分含量、脂肪含量对挤压组织化的影响。原料粉中加入适量的组织改良剂可以提高产品组织化程度，通过正交实验确定了最佳辅料添加量为：□□□□□□□□□□□□□□提出一种新式改良大豆组织蛋白组织结构的方法——抛丝工艺。探讨了其作用机理，并研究确定了最佳抛丝工艺为：抛丝时间12min，料水比1：1。在抛丝基础上，开发了大豆蛋白西式方火腿，其最佳配方为：□□□□□□□□□□□□□□□ □□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□ □□□□□□□□□□□□□□□□□□

关键词：半脱脂大豆，挤压组织化，大豆组织蛋白，抛丝，大豆蛋白西式方火腿

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□□□□大学□学硕士学位论文

Abstract

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□.

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□.

Key Words: half-defatted soybean, extrusion texturization, texturized soybean

protein, splitting silk, western square ham of texturized soybean protein

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□□□□大学□学硕士学位论文

目 录

硕士学位论文诚信声明 硕士学位论文版权使用授权书

摘要 ····························································································································· Ⅰ Abstract ······················································································································· Ⅱ 第1章 绪论 ················································································································· 1 1.1 大豆组织蛋白的研究与应用 ··········································································· 1 1.1.1 大豆组织蛋白概述 ··················································································· 1 1.1.2 大豆组织蛋白在食品行业中的应用 ······················································· 1 1.2 大豆组织蛋白国内外的研究现状 ··································································· 3 1.2.1××××××××××××××××××方面的研究 ························· 3 1.2.2××××××××××××××××××方面的研究 ························· 4 1.2.3 ××××××××××××××××××××××× ······················· 5 1.3 本课题来源及研究的意义 ··············································································· 6 1.3.1 大豆组织蛋白在食品行业中的应用现状 ··············································· 6 1.3.2 大豆组织蛋白在使用中应注意的问题 ··················································· 7 1.4 论文的研究内容 ······························································································· 7 1.4.1 ×××××××××××××× ··························································· 7 1.4.2 ××××××××××× ······································································· 7 第2章 组织化大豆蛋白的制备 ················································································· 8 2.1 引言 ··················································································································· 8 2.2 实验部分 ··········································································································· 9 2.1.1 实验设备及原材料原料 ··········································································· 9 2.1.2 组织化大豆蛋白生产工艺流程 ····························································· 11 2.1.3 工艺条件的确定 ····················································································· 13 2.3 结果与分析 ····································································································· 15 2.3.1 原料的主要成分构成 ············································································· 15

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□□□□大学□学硕士学位论文

2.3.2 温度对蛋白组织化的影响 ····································································· 16 2.3.3 大豆蛋白质原料体系对挤压组织化的影响 ········································· 18 2.3.4 辅料调和工艺的确定 ············································································· 22 2.4 本章小结 ········································································································· 24 第3章 大豆蛋白西式方火腿的开发 ······································································· 25 3.1 引言 ················································································································· 25 3.1.1×××××××××××××××× ··················································· 25 3.1.2×××××××××××× ··································································· 25 3.2 实验部分 ········································································································· 26 3.2.1××××××××××××××××××× ······································· 26 3.2.2×××××××××××××××× ··················································· 26 3.2.3××××××××××××××××××××× ······························· 26 3.3 结果与分析 ····································································································· 33 3.3.1×××××××××××××××× ··················································· 33 3.3.2×××××××××××××× ··························································· 34 3.3.3×××××××× ··················································································· 35 3.4 本章小结 ········································································································· 42 第4章 产品品质检测与对比 ··················································································· 43 4.1 引言 ················································································································· 43 4.2 ×××××××××××××××× ························································· 43 4.2.1×××××××××××××××× ··················································· 43 4.2.2 ×××××××× ················································································· 43 4.3 ×××××××××××××××× ························································· 44 4.3.1 感官指标的对比分析 ············································································· 44 4.3.2 理化指标的对比分析 ············································································· 44 4.4 本章小结 ········································································································· 45 结论 ····························································································································· 46 参考文献 ····················································································································· 47 攻读硕士学位期间发表的学术论文 ········································································· 48 致谢 ····························································································································· 49

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□□□□大学□学硕士学位论文

附录 ····························································································································· 50

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□□□□大学□学硕士学位论文

第1章 绪论

众所周知，大豆是世界最优质的植物蛋白质资源之一，蛋白质含量高达35-45%，而且含有人体所需的8中必需氨基酸，组成比例平衡：□□□□□□□□。

1.1 大豆组织蛋白的研究与应用

1.1.1 大豆组织蛋白概述

动物蛋白味道鲜美、营养丰富、蛋白质含量高，所含必需氨基酸种类齐全，比例适当，但动物蛋白质不仅价钱高，而且在世界范围内供应不足[6]。□□□□□□□大豆组织蛋白又名人造肉[9]，是以脱脂大豆粉、大豆浓缩蛋白或者□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□。

1.1.2 大豆组织蛋白在食品行业中的应用

在肉制品中的应用 大豆组织蛋白主要用于肉制品，原因有以下三点：①大豆组织蛋白□□□□□□□□②大豆组织蛋白□□□□□□□□③大豆组织蛋白□□□□□□□□。

（1）□□□□□□□□ （2）□□□□□□□□

（3）□□□□□□□□□□□□□□□□□□

1.2 大豆组织蛋白在国内外的研究现状

1.2.1 □□□□□□□□□□方面的研究

生产大豆组织蛋白的方法有多种，例如□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□是一种值得选用的加工方法。

1.2.2 □□□□□□□□□□□□□□方面的研究

□□□□□□□□□□□□□□□□。

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□□□□大学□学硕士学位论文

1.2.3 □□□□□□□□□□

□□□□□□□□□□□□□□□□

1.3 本课题来源及研究的意义

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

1.4 论文的研究内容

1.4.1半脱脂大豆的组织化

□□□□□□□□

1.4.2 □□□□□□□□□□□□□□□□

□□□□□□□□

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□□□□大学□学硕士学位论文

第2章 组织化大豆蛋白的制备

2.1 引言

□□□□□□□□□□□□□□□□□□□□□□□□

2.2 实验部分

2.2.1 实验设备及原材料原料

2.2.1.1 实验□□□□□□□□ 实验采用□□□□□□□□专用大豆蛋白组织机，

图2-1 挤压组织化机配套示意图

挤压组织化机的工作原理大同小异。以图2-1结构为例，主机□□□□□□□□□□□□□□□□，沿整个机膛长度方向上分3个阶段受到不同的作用：第一阶段□□□□□□□□；第二阶段□□□□□□□□；第三阶段□□□□□□□□。

其主要技术参数见表2-2。

表2-2 专用大豆蛋白组织机主要技术参数

生产率 65千克/小时 加热功率 16千瓦 加热区 三段加热 温控系统 自动恒温控制 外形尺寸 2300×650×1325mm □□□□□□□□□□□□□□□□□□□□□□□□□

2.2.1.2 仪器□□□□□□□□ □□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

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□□□□大学□学硕士学位论文

2.2.2 组织化大豆蛋白生产工艺流程

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□ 2.2.3 工艺条件的确定

2.2.3.1 回归正交实验设计 本实验采用的□□□□□□。

2.2.4.2 仪器测定值与感官检验值的相关分析 检验测定值□□□□□□。 2.2.3.3 快速登高法寻找最优区域 采用快速登高法□□□□□□。

2.3结果与分析

2.3.1 原料的主要成分构成

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.2 温度对蛋白组织化的影响

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.2.1 回归正交实验结果与分析 根据实验结果，得到如下两个方程：

□□□□□□□□□□□□□□□□□ （2-1） □□□□□□□□□□□□□□□□□ （2-2）

2.3.2.2 仪器测定值与感官检验值相关分析结果 □□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.2.3 快速登高法试验结果 □□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.3 大豆蛋白质原料体系对挤压组织化的影响

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.3.1 蛋白质含量、NSI的脂肪含量对挤压组织化的影响 为了研究原料的蛋

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□□□□大学□学硕士学位论文

白质含量、□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□。

2.3.3.2 □□□□□□□□□□□□□□□ □□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.3.4 辅料调和工艺的确定

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□□

2.4 本章小结

本章主要以半脱脂大豆为原料□□□□□，并确定了最佳的组织改良剂添加量。

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□□□□大学□学硕士学位论文

第3章 大豆蛋白西式方火腿的开发

………………………………………… ………………………………………… …………………………………………

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□□□□大学□学硕士学位论文

第4章 产品品质检测与对比

4.1 ………………………………………… 4.2 ………………………………………… 4.3 ………………………………………… 4.4 本章小结

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□□□□大学□学硕士学位论文

结 论

1．以半脱脂大豆为原料，□□□□□□。

2．原料体系对挤压组织化有影响。□□□□□□。 3．半脱脂大豆中□□□□□□。 4．抛丝的最佳工艺□□□□□□。 5．大豆蛋白西式方火腿□□□□□□。 6．对大豆蛋白西式方火腿进行□□□□□□。

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□□□□大学□学硕士学位论文

参 考 文 献

1 李××，张×，许××，等.大豆蛋白[M].中国轻工业出版社，2002：25-27 2 [苏]B.B.托斯托古佐夫.人造营养食品[M].王数桐.农业出版社，2005，5：56-57

3 王洪武.大豆蛋白原料体系对挤压组织化的影响[J].中国食品学报，2005，3：164-165 4 江连洲.国内外大豆食品加工的现状及发展趋势[C].中国食品学会全国大豆加工新技术研讨会论文集，中国上海，人民日报出版社，(1999.上海，)2003：15-16

5 李晓英.一种新型快餐食品的生产技术研究[D].哈尔滨商业大学硕士论文.2004：12-13

6 J.A. Antinori and M. W. Rutenberg. U.S. Patent. National Starch and Chemcal Corp.[ J].Chem.Abstr..63,17042,2005

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□□□□大学□学硕士学位论文

攻读硕士学位期间发表的学术论文

1 李之谊.油炸甜点□□□□□□.食品工业科技，2004，5

2 李之谊，张辉.绿色食品□□□□.□□□□大学学报（自然科学版），2005，8

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□□□□大学□学硕士学位论文

致 谢

本文的立题、实验安排、论文撰写以及本人在读研期间的学习和生活，都得到了导师□□教授的精心指导和亲切关导师致以怀，倒是渊博的知识和严谨的治学态度是我终身受益，在此，谨向尊敬的衷心的感谢！

在实验过程中，还得到□□老师、□□的指导和帮助，在此，一并表示诚挚的谢意。

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□□□□大学□学硕士学位论文

附 录

感官检验的用语及定义

用语 硬度 咬碎感 脆性 弹性

定义 用牙咬时一定变形所需要的力 咬断的难易 破碎物体所需要的力

用牙咬后离开时应变恢复的程度

感官检验评定指标和评分标准

指标 弹性 韧性 脆性 硬度 （内部）组织

结构 嗜好性 （口感）

分数 15 15 20 10 20 20

得分标准

手指按压回弹快，能复原，可压缩1/2以上得10-15分；手指按压不回弹得5-10分；受指按压困难，感觉较硬得1-5分。 咬劲强得10-15分；咬劲弱或咀嚼干硬，无弹性，得5-10分。 物体易于咬碎得15-20分；咬时不破碎得10-15分；无法咬碎得5-10分。

适口得7-10分，干硬得4-7分。

气孔细小，均匀得15-20分；气孔细密不均匀得12-15分；有大气孔结构粗糙得8-12分。

爽口、食后有回味得15-20分；适口、食后无回味得10-15分；食后令人不愉快得5-10分。

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