基于主成分分析和响应曲面法的植物基肉丸配方优化

Optimization of Plant-based Meatball Based on Principal Component Analysis and Response Surface Methodology

为解决现有植物基肉丸存在的质地松散和蒸煮时损失率较高等问题,以豌豆组织蛋白为主要原料,探究亚麻籽胶、琼脂、魔芋胶等天然食品胶体对植物基肉丸质地和口感的影响,以提升植物基肉丸的最终品质。本研究通过单因素实验及相关性分析,以质构特性(硬度、弹性、咀嚼性)、蒸煮特性(蒸煮损失率、组织吸水率)、感官评分为考察指标评价植物基肉丸的品质特性,并采用响应面-主成分分析方法优化植物基肉丸的添加剂配方。结果表明:复配添加剂配方为亚麻籽胶质量分数为0.990%、琼脂质量分数为0.595%、魔芋胶质量分数为0.952%时,所制备的植物基肉丸具有较高的硬度、弹性及咀嚼性,且蒸煮损失率较低,产品综合得分最高为1.99。验证实验也表明该最佳添加剂配方具有很好的重现性,模型预测性较好。

To address the issues of loose texture and high cooking loss rate,etc.in existing plant-based meatballs,in this study,the effects of natural food colloids,such as pea tissue protein,flaxseed gum,agar,and konjac gum,etc.,on the texture and sensory attributes of plant-based meatballs were explored,aiming to improve the final quality.Through single-factor experiments and correlation analysis,the quality characteristics of plant-based meatballs were evaluated by using indicators of textural properties(hardness,elasticity and chewiness),cooking properties(cooking loss rate and tissue water absorption),and sensory scores.The response surface-principal component analysis methodology was employed to optimize the additive formulation of plant-based meatballs.The results indicated that when the composite additive formulation was 0.990%flaxseed gum,0.595%agar,and 0.952%konjac gum,the prepared plant-based meatballs exhibited high hardness,elasticity,and chewiness,with low cooking loss rate,and the highest overall score was 1.99.The validation experiments also demonstrated good reproducibility and prediction accuracy of the optimal additive formulation.