以猪肉为基准高水分组织化植物蛋白的工艺优化

Process Optimization of High-Moisture Textured Vegetable Protein Based on Pork

组织化植物蛋白作为肉类替代品,存在质构单一、保水性不佳等亟待解决的问题,制约了组织化植物蛋白产品的商业化。其中,质构的仿真度是最大的壁垒,该论文研究了仿猪肉高水分组织化植物蛋白的生产工艺,以猪肉的应变各向异性为基准,对高水分组织化植物蛋白进行工艺优化。结果表明:影响高水分组织化植物蛋白应变各向异性大小的顺序为:加油量>淀粉含量>谷朊粉含量,优化的最佳原料配比为谷朊粉含量10.00%、加油量3.54%,淀粉含量20.45%。经过工艺优化,得到高水分组织化植物蛋白的品质指标为:硬度(12.94±0.17)kg、组织化度1.92±0.03、应变各向异性1.57,与猪肉的质地基本一致。

As a meat substitute,textured vegetable protein has a single texture,poor water retention and other problems that need to be solved urgently,which restricts the commercialization of textured vegetable protein products.Among them,the degree of texture simulation is the biggest barrier.This work investigated the production process of pork-like high-moisture textured vegetable protein,and optimized the process of high-moisture textured vegetable protein based on the strain anisotropy of pork.The results showed that the order of affecting the strain anisotropy of high-moisture texturized vegetable protein was:oil content>starch content>gluten content,and the optimal raw material ratio was 10.00% gluten content,3.54% oil content,starch content 20.45%.After process optimization,the quality indicators of high-moisture textured vegetable protein were:hardness(12.94±0.17)kg,texture degree 1.92±0.03,strain anisotropy 1.57,which was basically the same as the texture of pork.