植物蛋白基肉制品的制作工艺优化及品质分析

Optimization of processing technology and quality analysis of plant protein-based meat products

为研制出具有良好牛肉替代性的植物肉,通过单因素和响应面试验对植物蛋白肉的原材料配比进行分析,并根据感官评鉴满意度,得到植物蛋白肉的优良配方:马铃薯淀粉添加量12.4%、大豆分离蛋白添加量3.4%、魔芋胶添加量1.1%、水分添加量16.0%。将样品与牛肉样品进行比较,相较于牛肉组,植物蛋白基肉制品组蒸煮损失降低了11.87%,剪切力、硬度、胶着度分别下降了3.56 N、6720.94 g、3980.73 g,咀嚼性提高1620.69 g,水分、蛋白质含量分别降低10.02%、0.47%,脂肪、pH、灰分含量分别升高10.45%、1.02、1.27%,而植物蛋白基肉制品L*和b*呈显著性增加(P<0.05),a*呈显著性减小(P<0.05)。综上,植物蛋白基肉产品除脂肪外营养含量均接近牛肉,光泽度好,含水量适中,适口性良好,可为希望减脂和摄入优质蛋白的人群提供更好的选择。

To preparing the plant protein-based meat with excellent beef substitutability,the raw material proportions of plant protein meat were analyzed with single-factor and response surface tests,and based on the sensory evaluation satisfaction,an optimal formulation for plant protein meat was determined:potato starch 12.4%,soybean isolate protein 3.4%,konjac gum 1.1%,and water content 16.0%.Compared with beef samples,the plant protein-based meat group exhibited a reduction of 11.87%in cooking loss,decreases in shear force,hardness,and adhesiveness by 3.56 N,6720.94 g,and 3980.73 g respectively,an increase in chewiness by 1620.69 g,while water and protein content of plant protein meat decreased by 10.02%and 0.47%respectively.Fat content,pH and ash content increased by 10.45%,1.02,and 1.27%.Moreover,the L*and b*of plant protein meat group increased significantly(P<0.05),while a*decreased significantly(P<0.05).In conclusion,the nutritional profile of the plant protein meat closely resembled that of beef except the fat content.The plant protein meat product exhibited good gloss,moderate water content and good palatability,making it a desirable option for individuals seeking reduced fat intake and highquality protein consumption.