植物基蛋白肠产品基础配方

The Basic Formula of Plant-based Protein Sausage Products

试验对植物基蛋白肠的基础配方进行了研究。通过单因素试验研究基础原料大豆分离蛋白、花生蛋白、水、大豆油、乙二酰双淀粉磷酸酯对植物基蛋白肠的质构(硬度、弹性、内聚性及咀嚼性)、感官评分和白度的影响。在单因素试验的基础上,采用四因素三水平正交试验发现各因素对感官评分的影响次序从高到低依次是:大豆油质量分数、蛋白质质量比、水分质量分数、淀粉质量分数。最终确定最优配方:水分质量分数为64.8%,大豆油质量分数为10.2%,淀粉质量分数为2.1%, W_(大豆蛋白)∶W_(花生蛋白)=4∶1。在此配方下制得的植物基蛋白肠质构品质最佳,口感最好,可用于产业化生产,开发前景广阔。

The basic formula of plant-based protein sausage was studied. Through a single factor experiment, we studied the effects of the basic raw materials soy protein isolate, peanut protein, water, soybean oil and distarch oxalyl phosphate on the texture(hardness, elasticity, cohesion and chewiness), sensory score and the effect of whiteness. Based on the single factor test, the four-factor three-level orthogonal test was used to find that the order of the influence of each factor on the sensory score from high to low was: soybean oil mass fraction, protein mass ratio, moisture mass fraction and starch mass fraction.The optimal formula was finally determined: the mass fraction of moisture was 64.8%, the mass fraction of soybean oil was 10.2%, the mass fraction of starch was 2.1%, W_(soy protein)∶W_(peanut protein)=4∶1. The plant-based protein sausage prepared under this formula had the best texture and taste, and could be used in industrial production with broad development prospects.