摘要
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.
作者
胡盼盼
朱科学
郭晓娜
陈援
陈小沛
周惠明
Hu Panpan;Zhu Kexue;Guo Xiaona;Chen Yuan;Chen Xiaopei;Zhou Huiming(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Jiangsu Sanling Flour Haian Co.,Ltd.,Haian 226600)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第8期22-27,34,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2016YFD0400700)。
关键词
小麦拉丝蛋白
干燥方式
质构
水分分布
微观结构
texturized wheat protein
drying methods
texture
water distribution
micro structure