大豆组织蛋白在仿生火腿肠加工中的应用

Application of Textured Soybean Protein in Vegetarian Sterilized Ham Sausage Processing

以大豆组织蛋白为研究对象,通过正交试验对影响大豆组织蛋白处理工艺的因素进行研究,得出大豆组织蛋白湿热处理的最佳工艺参数:水浸泡处理温度65℃,处理时间30min,处理4次。同时,利用处理过的大豆组织蛋白代替肉制成素食仿生火腿肠,通过正交试验得出最佳配比:以大豆组织蛋白湿基(含水量65%)为基准,水添加量150%、玉米淀粉12%、复配胶6%、大豆油12%。

In the present study,textured soybean protein（TSP）,which is rich in nutrition and tastes similar to meat,but gives a soybean odor,was pretreated with hot water to remove the odor and used as an alternative to meat to process vegetarian sterilized ham sausages.Orthogonal array design was adopted for investigating optimal thermal pretreatment of TSP and formulation of TSP-based on ham sausages.Results showed that the optimal thermal pretreatment for obtaining an optimal sensory score of TSP was achieved via 4-time soaking in 65 ℃ hot water for 30 min each time.The optimal TSP-based on ham sausage formula leading to the best sensory evaluation consisted of soybean protein 100%（moisture content 65%）,water 150%,corn starch 12%,carrageenan-konjac compound gum（at a mass ratio of 4：1） 6%,and soybean oil 12%.