摘要
素食在现代社会中受到越来越多人的关注,而素肉产品的研发和创新成为了食品行业的热点。论文旨在研究素肉排组织蛋白的制作工艺,并通过优化工艺提升产品质量,包括颜色、外形、质地和口感。首先,介绍素肉的定义、特点和市场需求,随后详细阐述素肉排组织蛋白的制作工艺流程,包括原料选择、配方设计、加工工艺等方面。接着,重点讨论如何通过工艺优化来改善素肉排组织蛋白的质地、口感和咀嚼性等方面的研究,得出影响素肉排组织蛋白生产的水分、温度、转速因素中,温度为显著性因素,素肉排组织蛋白的最佳生产工艺条件为水分含量55%,温度175℃,转速20 r·min^(-1)。在此工艺条件下制作的素肉排组织蛋白色泽红润,外形规则,肉质结构明显,咀嚼感强。
Vegetarianism has attracted more and more attention in modern society,and the research and development and innovation of vegetarian meat products have become a hot spot in the food industry.This paper aims to study the production process of vegetarian meat protein,and to improve the product quality by optimizing the process,including color,shape,texture and taste.Firstly,the definition,characteristics and market demand of vegetarian meat are introduced,and then the production process of vegetarian meat protein is elaborated in detail,including raw material selection,formula design,processing technology and so on.Then,the emphasis is put on how to improve the texture,taste and chewiness of vegetarian meat protein through process optimization,it is concluded that the factors affecting the production of vegetarian meat protein are moisture,temperature and speed,and the temperature is the significant factor.The optimal production conditions of vegetarian meat protein are moisture content of 55%,temperature of 175℃,and speed of 20 r·min^(-1).Under this technological condition,the vegetarian meat protein has a ruddy color,regular shape,obvious meat structure,and strong chewiness.
作者
孙保剑
王笛
崔相勇
王立华
刘军
SUN Baojian;WANG Di;CUI Xiangyong;WANG Lihua;LIU Jun(Shandong Yuwang Ecological Food Co.,Ltd.,Yucheng 251200)
出处
《食品工业》
CAS
2024年第6期65-69,共5页
The Food Industry
基金
山东省重大科技创新工程(2022CXGC010603)
现代农业产业技术体系建设专项(CARS-04-CES31)资助。
关键词
素肉排
组织蛋白
植物肉
正交
工艺
vegetarian pork chops
tissue proteins
plant meat
orthogonal
workmanship
