一种新型蛋白素肠的研究

Study on a new type of protein vegetarian sausage

研究一种新型蛋白素肠的制作过程及工艺。通过单因素试验确定了影响新型蛋白素肠品质的主要因素及最佳水平范围,通过正交试验确定了主要影响因素的最佳配比和工艺条件:大豆分离蛋白添加量11%、花生拉丝蛋白颗粒添加量7%、斩拌时间6min、蒸煮温度78℃;在此添加量及工艺条件下,制备的新型蛋白素肠其结构以及风味最佳。

The production process and technology of a new type of protein vegetarian sausage were studied.Through single factor experiment,the main factors affecting the product quality of new type of protein vegetarian sausage and the optimum level range were determined,and the optimum proportion and technological conditions of main influencing factors were determined by orthogonal experiment optimization.It was as follows:the addition amount of soybean protein isolate was 11%,and the addition amount of peanut drawing protein particles was 7%,and the chopping time was 6 min,and the cooking temperature was 78℃.Under this addition amount and technological conditions,the structure and flavor of the new protein vegetarian sausage were the best.