籼米粉添加量对高水分组织化植物蛋白品质的影响规律研究

Effect of the Addition of Indica Rice Flour on the Quality of High-Moisture Textured Vegetable Proteins

为增加籼米碎米利用率,促进碎米的高值化利用,改善高水分挤压组织化植物蛋白的品质,控制谷朊粉、大豆分离蛋白和豆粕的添加质量不变,采用不同质量百分含量(24.67%、20.67%、16.67%、12.67%、8.67%)的籼米碎米粉完全替代小麦淀粉,制作高水分组织化植物蛋白。研究发现,随着籼米碎米粉添加量的增加,组织蛋白产品的明度L^(*)值从74.76提升至79.45,持油性从0.75 g/g提升至0.80 g/g。相较于对照组,添加籼米粉的组织化蛋白的组织化度、硬度、回复性、内聚性、黏着性、咀嚼性等均有显著提升,感官品质也得到了改善。当籼米粉添加量为12.67%时,产品的感官评价总分达到最高,质构、组织化度与多汁性之间达到了平衡,综合品质最优。

In order to increase the utilization rate of broken indica rice,promote its high-value utilization,and improve the quality of high-moisture textured vegetable protein,this study kept the addition levels of gluten,soybean isolate protein,and soybean meal constant while completely replacing wheat starch with different mass percentages of broken indica rice flour(24.67%,20.67%,16.67%,12.67%,8.67%).Results showed that with the increase of the addition of broken indica rice flour,the brightness L^(*)of the textured protein product increased from 74.76 to 79.45,and the oil retention increased from 0.75 g/g to 0.80 g/g.Compared with the control,the textured degree,hardness,resilience,intrinsic,adhesive and chewability of the textured protein added with indica rice flour were significantly enhanced.The sensory quality was improved as well.When the additive amount of indica rice flour was 12.67%,the total score of sensory evaluation reached the highest with a balance between texture,texturization degree and juiciness,reflecting that the overall quality of the product was optimum.