摘要
利用超高压(ultra-high pressure,UHP)技术预处理紫苏蛋白与大豆蛋白复配蛋白肉,并利用正交实验探究其最佳工艺条件。采用UHP预处理技术,以紫苏蛋白和大豆蛋白等质量比复配为主要原料,谷朊粉、淀粉、牛肉香精和魔芋胶等为辅料制备新型复合植物蛋白肉。采用单因素实验和正交实验考察水分添加量、魔芋胶添加量和UHP压力对蛋白肉产品的咀嚼性、硬度、弹性、黏弹性、蒸煮和解冻特性的影响。复配蛋白肉的最佳工艺条件(以干基计)为水分添加量40%、魔芋胶添加量0.3%、UHP压力500 MPa。在此工艺条件下所得的紫苏蛋白复合肉与纯大豆蛋白肉相比质构性能最佳,其咀嚼性高达46.993 J,比纯大豆蛋白肉高近10倍,并且蒸煮和解冻损失率较低。该研究可为UHP的利用和紫苏蛋白肉的工艺开发提供初步的科学思路,为植物蛋白肉的机制与工艺研究提供一定理论和技术支持。
Ultra-high pressure(UHP)technology is used to pretreat perilla protein and soybean protein compounded protein meat,and orthogonal experiment is used to explore the best process conditions.A new type of compounded plant protein meat is prepared by using UHP pretreatment technology with the same mass ratio of perilla protein and soybean protein as the main raw materials and gluten,starch,beef essence and konjac gum as the auxiliary materials.The effects of water addition amount,konjac gum addition amount and UHP pressure on chewiness,hardness,elasticity,viscoelasticity,cooking and thawing properties of protein meat products are investigated by single factor experiment and orthogonal experiment.The optimum process conditions of the compounded protein meat(based on dry weight)are water addition amount of 40%,konjac gum addition amount of 0.3%,UHP pressure of 500 MPa.Compared with pure soybean protein meat,the perilla protein compounded meat prepared under the process conditions has the optimal texture properties,the chewiness is up to 46.993 J,which is nearly 10 times higher than that of the pure soybean protein meat,and the cooking and thawing loss rates are lower.This study can provide preliminary scientific ideas for the utilization of UHP and the technological development of perilla protein meat,and provide some theoretical and technical support for the mechanism and technological research of plant protein meat.
作者
王丹
李河
周松华
李会珍
侯天宇
WANG Dan;LI He;ZHOU Song-hua;LI Hui-zhen;HOU Tian-yu(School of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051,China;Jinzhong Institute of Industrial Technology and Innovation,North University of China,Jinzhong 030600,China;Shandong Institute of Metrology,Jinan 250014,China)
出处
《中国调味品》
CAS
北大核心
2024年第1期18-24,共7页
China Condiment
基金
山西省晋中市重点研发计划(农业)项目(Y212006)
山西省重点研发计划项目特优农业技术创新专项(2022ZDYF123)
山西省基础研究计划青年项目(202203021222032)。
关键词
超高压
紫苏蛋白
大豆蛋白
蛋白肉
质构特性
工艺优化
ultra-high pressure
perilla protein
soybean protein
protein meat
texture property
process optimization
