模糊数学评价法优化素肉饼工艺及其品质研究

Study on optimization of the process and quality of plain meat pie by fuzzy mathematical evaluation

通过模糊数学评价法优化素肉饼工艺,以色泽、口感、组织、气味为评价指标,确定权重,建立感官评分体系,制作出大众喜欢、健康营养的素肉饼。研究大豆分离蛋白添加量和喂水速度对素肉饼品质的影响,测定了质构、色差、热特性及二级结构的变化。结果表明:以豌豆蛋白和谷朊粉总质量(质量比1∶1)为基准,当喂水速度14 kg/h、大豆分离蛋白添加量为40%的时候,所制备的素肉饼色泽金黄,口感细腻,有类似肉的质地,感官评分83.52,硬度1 011.00 g、弹性指数0.81、胶着性883.36 g、咀嚼性17.65 m J;色差结果表示明亮指数为58.75;DSC结果表明热焓值ΔH为56.73 J/g,热稳定性佳;红外结果表明此条件下α螺旋结构含量较高,促进了氢键的形成。

The process of vegan meat patties was optimized by fuzzy mathematics evaluation method.The color,taste,texture,and smell were used as evaluation indicators to determine the weights,established a sensory scoring system,and make the popular,healthy and nutritious vegan meat patties.The effects of soybean protein isolate addition ratio and water feeding rate on the quality of vegetarian meat patties were studied,and the changes in texture,color difference,thermal characteristics and secondary structure were determined.The results showed that based on the total mass of pea protein and gluten(mass ratio 1∶1)when the water feeding rate was 14 kg/h and the soybean protein isolate addition ratio was 40%,the prepared vegetarian patties were golden in color,delicate in taste,and meat-like texture,with a sensory score 83.52 and a hardness 1011.00 g,elasticity index 0.81,adhesiveness 883.36 g,chewiness17.65 m J.The color difference result indicated that the brightness index was 58.75.DSC results showed that the enthalpy valueΔH was 56.73 J/g,and the thermal stability was good.Infrared results showed that the content ofα-helix structure was higher under this condition,which promoted the formation of hydrogen bonds.