摘要
利用双螺杆挤压膨化机加工大豆组织蛋白,通过正交试验结合主成分分析方法,考察蛋白质、油脂与淀粉添加量和水分含量对加工产品品质的影响;以大豆组织蛋白为原料,研制素肉丸子,分析食盐、白砂糖、牛肉香膏和味精对素肉丸子风味的影响并测定其质构特性参数。结果表明:物料体系组分对大豆组织蛋白品质影响的显著性由大到小依次为油脂、蛋白质、水分及淀粉,优化得到的最佳物料体系组成是水分含量30%、大豆分离蛋白20%、马铃薯淀粉25%、大豆油6%;最佳素肉丸子风味配方为食盐4%、白砂糖1%、牛肉香膏1.5%、味精1%;质构分析结果表明,在50%压缩比时测定的大豆组织蛋白素肉丸子质构特性参数是硬度6.111kg、内聚性0.765、弹性0.869、耐咀性4.113kg、回复性0.429。
Twin-screw extruder processing was used to prepare textured soybean protein（TSP）.The effects of protein,fat and starch amounts and water content on TSP quality were explored by orthogonal tests coupled with principal component analysis.In addition,TSP was used as the raw material to prepare meatballs.The effects of salt,sugar,beef perfume and monosodium glutamate on the flavor and texture parameters of meatballs were investigated.The results showed that the descending order of material components for affecting TSP quality was fat,protein,water content and starch,respectively.Meanwhile,the optimal material system was composed of 30% water,20% soybean protein isolate,25% potato starch,and 6% soybean oil.Moreover,the optimal flavor formula of meatballs was 4% salt,1% sugar,1.5% beef perfume and 1% monosodium glutamate.Texture property analysis showed that texture parameters of meatballs at the compression ratio of 50% were 6.111 kg of hardness,0.765 of cohesion,0.869 of elasticity,4.113 kg of chewiness and 0.429 of resilience.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期301-306,共6页
Food Science
基金
上海市科学技术委员会项目(10DZ05040001052NM06700)
上海交通大学青年基金项目(AB150200)
作者简介
杨春梅（1987-），女，硕士研究生，研究方向为功能性食品。E—mail：tilly1987@sohu．com
通信作者：吴金鸿（1978-），女，助理研究员，博士，研究方向为功能性食品和食品化学。E—mail：wujinhong@sjtu．edu．ca
