干燥方式对半干型小麦拉丝蛋白素牛肉质构的影响及机理分析

Effects of Drying Methods on Texture Quality of Semi-Dried Texturized Wheat Protein Beef Jerky

为了使半干型小麦拉丝蛋白(TWP)素牛肉在后处理加工过程中获得较好的质构,探讨了高温烘烤(HB)、微波加热(MH)、低温蒸烤(LSB)、油炸(DF)四种处理对含水量在(37±2)%的小麦拉丝蛋白质构品质的影响。分别对素牛肉的质构、组织化度、水分变化、水分分布、微观结构等指标进行了测定。结果表明,低温蒸烤方式干燥的TWP弹性最大,硬度和咀嚼度大小适中,分别为(4539.04±306.31)g、(3793.02±349.59)g·s,组织化度达到2.13±0.23,且水分内外分布均匀,丝状纤维结合紧密。相比其他干燥方式,低温蒸烤能够使半干型小麦拉丝蛋白素牛肉获得更好的质构。

In order to obtain a better texture of the semi-dried wheat texturized protein(TWP)beef jerky during the post-treatment process,this study investigated the effects of four drying methods,including high temperature baking(HB),microwave heating(MH),low-temperature baking(LSB)and deep frying(DF),on the texture quality of texturized wheat protein with a water content of 37%(37±2)%.The texture,degree of texturization,moisture change,moisture distribution and micro structure of vegetarian beef were determined respectively.Results indicated that the TWP dried by low-temperature steaming method has the highest elasticity,moderate hardness and chewing degree,which were(4539.04±306.31)g,(3793.02±349.59)g·s,and the degree of texturization was 2.13±0.23.In addition,the LSB made TWP internal and external water distribute consistent,and the filamentous fiber was combined closely.Compared with the other three processing methods,the low-temperature steaming could make the semi-dried TWP beef jerky have a better overall texture.