大豆-乳清双蛋白萨拉米香肠配方的响应面优化及品质分析

Formulation Optimization and Quality Analysis of Soybean-whey Dual-protein Salami Sausage

以大豆-乳清双蛋白萨拉米香肠为研究对象,探究大豆-乳清双蛋白粉、复配胶体、复合发酵菌种、复合发色菌种的添加量对萨拉米香肠的pH值、剪切力值、弹性、内聚性、黏附性、回复性、咀嚼性等指标的影响。根据Box-Behnken中心组合试验设计原理,选取大豆-乳清双蛋白粉比例、复合发酵菌种添加量、复配胶体添加量为主要探究因素进行三因素三水平试验设计,并以剪切力和感官评分为响应值建立二次多项回归模型,验证模型的有效性,优化大豆-乳清双蛋白萨拉米香肠的配方。结果表明,当大豆-乳清双蛋白添加量10%(其中大豆分离蛋白与乳清分离蛋白质量比为4∶1)、复配胶体添加量2.6%、复合发酵菌种添加量0.11%、复合发色菌种添加量0.07%时,可以得到感官评分较高、剪切力较好的高品质发酵香肠。本研究有助于更好地了解双蛋白对肉制品的适用性及应用价值,并为发酵香肠的开发提供一个新的方向。

The effects of the addition of soybean-whey dual-protein powder,compound colloid,compound fermentation strain and compound chromogenic strain on the pH value,shear force,elasticity,cohesion,adhesion,resilience and chewiness of soybean-whey dual-protein salami sausage was explored in this paper.According to the design principle of Box-Behnken center combination experiment,the proportion of soybean-whey dual-protein powder,the addition amount of compound fermentation strain and compound colloid were selected as the main exploration factors for the three factor and three-level experimental design.And a quadratic multiple regression model was established with shear force and sensory score as the response values to verify the effectiveness of the model.The formula of dual-protein fermented sausage was optimized.The results showed that high-quality fermented sausage with high sensory score and good shear force could be obtained when the addition amount of dual-protein,compound colloid,fermentation strain,compound chromogenic strain was 10%,2.6%,0.11%,0.07%,respectively,and the mass ratio of soybean protein isolate to whey protein isolation was 8∶2.This study is helpful to better understand the applicability and application value of dual-protein to meat products,and provides a new direction for the development of fermented sausage.