高湿挤压技术制备持香型仿肉制品工艺

以大豆分离蛋白和谷朊粉为挤压原料、天然呈味粉末油脂为香气调味料，利用高湿挤压技术制备持香型仿肉制品。通过固相微萃取-气相色谱-质谱联用技术对仿肉制品挥发性风味化合物进行定性定量分析，确定谷朊粉质量分数、水分质量分数、挤压温度及螺杆转速对挥发性风味物质保留率的影响。在单因素试验结果基础上，采用响应面法对高湿挤压工艺制备持香型仿肉制品进行优化，确定高湿挤压最优工艺参数为谷朊粉质量分数20%、挤压温度150?℃、螺杆转速300?r/min，响应值总挥发性风味物质保留率有最优值，为44.07%。而总挥发性风味物质保留率随水分质量分数的增加而减小，为不影响仿肉制品的咀嚼性，固定原料水分质量分数为60%。

Processing of Flavored Meat Analogues by High-Moisture Extrusion

In this study, we prepared flavored meat analogues from a mixture of soybean protein isolate and wheat gluten with added natural flavor-active oil powder as a flavoring agent by high-moisture extrusion. The volatile flavor compounds of meat analogues were identified and quantified by solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The effect of wheat gluten content, moisture content, extrusion temperature and screw speed on the flavor retention of meat analogues was investigated. The optimum processing parameters were established as follows: wheat gluten content 20%, extrusion temperature 150 ℃, and screw speed 300 r/min using a combination of one-factor-at-a-time method and response surface methodology. Under these conditions, the retention rate of volatile flavor compounds was 44.07%, which decreased with the increase of moisture content. The water content of the raw material was determined as 60% in order not to affect the chewiness of meat analogues.