摘要
研究用于添加拉丝蛋白制备肉包子生产工艺参数,通过单因素试验得出添加柱状拉丝蛋白用于作为包子馅填料有较好的口感;响应面优化试验得出,选择蛋白含量60%,保水率为220%的大豆拉丝蛋白,添加不超过12%时有较好的口感和质构性质,呈现出与纯肉馅的口感、口味差别基本不大。结果显示,拉丝蛋白的加入,不仅可以有效减少饱和脂肪酸和胆固醇的摄入,同时节约了生产成本,为工业化生产速冻包子提供一定的理论依据。
This article was mainly used to study the production process parameters of meat buns prepared by adding soybean silk protein.Through single factor experiment,it was concluded that adding columnar soybean silk protein as a filling for bun filling has a better taste;response surface optimization experimental conditions showed that the content of selected protein soybean silk protein with about 60%water retention rate of 220%,when added no more than 12%,has better taste and texture properties,showing little difference in taste and taste from pure meat filling.The addition of soybean silk protein can not only effectively reduce the intake of saturated fatty acids and cholesterol,but also save production costs,and provide a certain theoretical basis for the industrial production of quick-frozen buns.
作者
魏涵伟
张钊
王才立
李翠芳
张兆兴
刘忠平
王丁超
WEI Hanwei;ZHANG Zhao;WANG Caili;LI Cuifang;ZHANG Zhaoxing;LIU Zhongping;WANG Dingchao(Shandong Sinoglory Health Food Co.,Ltd.,Shenxian,Shandong 252400,China)
出处
《农产品加工》
2021年第22期21-26,共6页
Farm Products Processing
基金
中央引导地方科技发展专项资金项目(YDZX20193700004579)。
关键词
大豆拉丝蛋白
包子馅
添加量
蛋白含量
保水率
响应面优化
soybean silk protein
stuffing for buns
adding amount
protein content
water retention rate
response surface optimization
作者简介
魏涵伟(1995-),女,硕士,研究方向为大豆制品的产品研发。;通讯作者:王才立(1987-),男,硕士,工程师,研究方向为大豆深加工。
