响应面法优化植物基香肠配方

研究了豌豆分离蛋白、豌豆组织蛋白和谷朊粉三种蛋白的添加量对植物基香肠质构特性、蒸煮损失率及感官品质的影响。在单因素实验基础上，采用Box-Behnken响应面试验对植物基香肠配方进行优化。结果表明，植物基香肠制作中最佳蛋白原料添加量为豌豆分离蛋白19.19%、豌豆组织蛋白9.83%、谷朊粉7.13%，此条件下香肠感官评分为81.20分，与预测值80.11分接近，咀嚼性为4791.2 g·s，与预测值4767.09 g·s接近。优化后的植物基香肠硬度6245.11 g，内聚性0.83，回复性0.51%，蒸煮损失率2.72%，与市售植物基香肠相比蒸煮损失率更低，具有更好的内聚性和回复性，硬度在市售香肠硬度区间内。本研究可以为植物基香肠的开发以及相关工业生产提供参考依据。

Optimization of Processing Technology of Plant-Based Sausage by Response Surface Methodology

This study utilized pea protein isolate, pea tissue protein and gluten as the main protein materials in the production of plant-based sausage. Textural properties, cooking loss, and sensory evaluation were analyzed to determine the protein formula of the sausage. On the basis of single factor experiment, Box-Behnken response surface test was used to optimize the formula of plant-based sausage. Results showed that the sausage composed of 19.19% pea protein isolate, 9.83% tissue protein and 7.13% gluten powder was the best. Under these conditions, the sensory score of sausage was 81.20, which was close to the predicted value of 80.11. The chewiness was 4791.2 g·s, which was close to the predicted value of 4767.09 g·s.The optimized plant-based sausage has hardness of 6245.11 g, cohesion of 0.83, recovery of 0.51% and cooking loss rate of 2.72%, compared with the commercially available plant-based sausage, the cooking loss rate was lower, the cohesiveness and resilience were better, and the hardness was within the hardness range of commercially available sausage. This study would provide guidance for the development of plant-based products and related industrial production.