高湿挤压纤维状大豆蛋白仿真烤鸡工艺研究

Study on simulated chicken of fibrous soy protein developed by high moisture extrusion

以高湿挤压纤维化大豆蛋白仿真鸡肉为原料,添加一定量香辛料,通过卤制、腌制和烘烤等工序开发仿真熟鸡肉产品。结果表明:通过感官评价和正交实验及中心组合实验确定最佳配方如下:咖喱粉3%,白糖1%,食盐3%。烘烤温度为120℃,烘烤时间为15 min。在整个二次加工过程中,蛋白质损失率2.60%,产品的损失率10.2%,氨基酸含量明显高于鸡肉。该研究结果为大豆深加工提供一条新的途径和方法,为其他仿真肉的开发提供参考。

Simulated chicken were prepared by brining, curing and baking with the high moisture fibrous soy protein as material. The optimized conditions were determined by sensory evaluation, orthogonal test experiment and organoleptic investigation.The results showed the optimized conditions were curry powder of 3% ,salt of 3% ,white sugar of 1% ,immersed time of 8 h in seasoning liquid,and baked time of 15 min at 120℃ ,and the loss rate of protein and product were 2.60% and 10.2% in secondary processing. The results provide a new process and basal theoretics for high moisture extrusion of other meat.