包装与食品机械2025，Vol.43Issue(4)：68-76,9.DOI:10.3969/j.issn.1005-1295.2025.04.008
CRITIC结合RCO优化核桃组织蛋白高水分挤压工艺
Optimization of high-moisture extrusion process for walnut tissue protein by combining CRITIC with RCO
摘要
Abstract
To develop high-quality walnut tissue protein products and optimize their high-moisture extrusion process,walnut meal was used as the base material,supplemented with soy protein isolate and wheat gluten.The comprehensive score was taken as the evaluation index,and the objective weight assignment method combined with random centroid mapping optimization was applied to optimize the high-moisture extrusion process.The quality characteristics of the product were also analyzed.Results showed that the optimal extrusion conditions were as follows:moisture content 163%,extrusion temperature 138℃,screw speed 239 r/min,and cooling temperature 59℃.Under these conditions,the comprehensive score of walnut tissue protein reached the highest value of 0.95.Compared with soy and wheat tissue proteins,walnut tissue protein exhibited the best color,higher elasticity(2.98%),adhesiveness(163.48 N),and degree of texturization(2.05).Its water-holding capacity and oil-holding capacity were 0.56 and 0.67 g/g,respectively,which were 64.71%and 219.05%higher than those of wheat tissue protein.Moreover,the walnut tissue protein showed a well-defined fibrous structure.This study provides a theoretical basis and technical support for the development of new walnut-based meat analogue products.关键词
核桃粕/客观权重赋权法/随机质心映射法/高水分挤压/核桃组织蛋白/品质特性Key words
walnut meal/objective weight assignment method/random centroid mapping optimization/high-moisture extrusion/walnut tissue protein/quality characteristics分类
轻工纺织引用本文复制引用
王莹,吕成壮,邓森,张健,许铭强,张婷,马燕..CRITIC结合RCO优化核桃组织蛋白高水分挤压工艺[J].包装与食品机械,2025,43(4):68-76,9.基金项目
新疆"天山英才"培养计划项目(2024TSYCCX0098) （2024TSYCCX0098）
新疆维吾尔自治区博士后资助经费项目(03090019) （03090019）
