大豆蛋白源配料特性对素肉饼品质的影响

Effect of Soy Protein Source Ingredients Properties on the Quality of Veggie Meat-Like Patty

主要研究了大豆拉丝蛋白和大豆分离蛋白(Soy protein isolate,SPI)2种大豆蛋白源配料的功能特性对素肉饼品质的影响。研究表明,大豆拉丝蛋白的蛋白含量越高,素肉饼的品质越高,主要表现在口感韧性强、弹性高,更接近肉的纤维状质构和口感;而在素肉饼配方一定的情况下,大豆分离蛋白的凝胶值对素肉饼的品质影响呈现先提升再降低的趋势,凝胶值太高、太低都会降低素肉饼的质构和口感,但通过配方的调整优化,可以缓解凝胶值太高对素肉饼品质的影响,同时可以提高素肉饼的得率。配料选用70%蛋白含量的大豆拉丝蛋白和凝胶值在600~700 g范围内的大豆分离蛋白利于素肉饼形成且更接近肉的质构和口感。

In this paper,the effects of the functional characteristics of two soybean protein ingredients,soy protein drawing and soy protein isolate (SPI),on the quality of veggie meat-like patties were studied.Studies have shown that the higher the protein content of soy protein drawing,the higher the quality of the veggie meat-like patties,which is mainly manifested in the chewy texture and high elasticity,as well as it’s closer to the fibrous texture and taste of meat.Within a certain formula for the veggie meat-like patties,the gel value of soy protein isolate has an increasing and then decreasing influence on the quality of veggie meat-like patties.Too high or too low gel value will adversely affect the texture and taste of veggie meat-like patties,but through adjustment and optimization of the formula,It can alleviate the effect of too high gel value on the quality of veggie meat-like patties,and increase the yield of veggie meat-like patties.Therefore,the selection of soy protein drawing with 70% protein content and soy protein isolate with gel value in the range of 600~700 g is conducive to the formation of veggie meat-like patties and obtaining a texture and taste close to meat.