大豆组织蛋白丸子配方的优化研究

Optimization of formula for the meatball with textured soy protein

采用大豆组织蛋白为主料制作丸子,既能提高产品的营养价值,又能降低生产成本。通过单纯形格子法对大豆组织蛋白丸子配方进行研究分析,并利用质构仪来测定丸子的质地特征。结果表明:组织蛋白对丸子的弹性影响最大,大豆分离蛋白在咀嚼性、回复性和感官评定都起着重要作用。综合考虑成本与各因素指标,确定组织蛋白丸子配方为猪肉14.9%、大豆组织蛋白59.6%,大豆分离蛋白5%、变性淀粉13.4%、豆油7.1%,在该条件下制得丸子的弹性、咀嚼性、回复性和感官评定分别为0.921、1469.323、0.510和21.62,与预测值相对误差均在±1%以内,说明利用该方法建立的模型进行预测生产是可行的。

The ball was produced by textured soy proteins for main material,which not only raised the product＇s nutritional value,but also reduced production costs.In this essay,simplex lattice design was used to analyze the formula for the meatball with textured soy protein and texture analyzer was used to measure.The results showed that the textured soy protein played important role in springiness,chewiness,resilience and sensory evaluation were related with soy protein isolate.By comprehensive consideration of production cost and technological requirements,the definitive formula for the ball was：pork 14.9%,textured soy protein 59.6%,soy protein isolate 5%,modified starch 13.4%,soybean oil 7.1%.Under these conditions,springiness,chewiness,resilience and sensory evaluation of the ball were respectively 0.921,1469.323,0.510 and 21.62.The relative error of obtained results were within±1% compared with theoretical prediction,indicated that the established model was effective in practice.