不同干燥方式对小麦拉丝蛋白素牛肉干品质的影响

Effect of Different Drying Methods on the Quality of Texturized Wheat Protein Jerky

为使即食小麦拉丝蛋白食品具有牛肉干的风味和口感,研究了真空油炸(VF)、常压油炸(AF)、高温烘烤(HB)和微波加热(MH)干燥方式对含水量在(20±2)%小麦拉丝蛋白素牛肉干品质的影响。考察4种干燥方式对小麦拉丝蛋白素牛肉干品质的影响。测定小麦拉丝蛋白素牛肉干色泽、组织化度、质构特性(TPA)、水分分布及感官评定的变化。结果表明:相比其他3种干燥方式,真空油炸制备小麦拉丝蛋白素牛肉干具有明亮的淡棕色,产品组织化度达到1.85±0.05,咀嚼度最高达到(6 766.87±174.73)g·s,总体接受度达到8.53±0.34,水分分布较为均匀并呈现明显的梯度分布。利用真空油炸制备小麦拉丝蛋白素牛肉干最为接近传统牛肉干。

In this study, in order to make wheat protein jerky present a kind of mouthfeel of jerky, the mock jerky were dried using four different methods, including vacuum frying （VF）, atmospheric frying （AF）, baking （HB） and microwave （MW）, to the moisture of （20±2）%. The effects of four different drying methods on the quality of the wheat protein jerky were investigated. The change on color, degree of texturization, texture, water distribution and sensory of wheat protein jerky dried by different methods were characterized. Results show that VF is the best dry method among the four drying methods. VF dried mock jerky displayed bright reddish brown surface. The degree of texturization,chewiness and acceptability of VF dried mock jerky reached 1.85±0.05,6 766.87±174.73 g·sec and 8.53±0.34 .The VF could make the mock jerky with a gradient and uniform distribution of water. Compared to the other methods, the VF is a better method for preparing the texturized wheat protein jerky .