高湿挤压技术制作松粕复合素肉的工艺研究

利用高湿挤压技术,以松粕、大豆分离蛋白、谷朊粉为原料制备复合组织蛋白。采用中心旋转组合实验设计,建立感官评价(Y)与物料含水率(A)、挤压温度(B)、螺杆转速(C)的相关数学模型,优化制作复合组织蛋白的工艺参数,并利用复合组织蛋白作为原料,对其进行调味研究制作复合素肉。结果表明,高湿挤压的工艺参数为:物料含水率61%、挤压温度152℃、螺杆转速248 r/min。最佳复合素肉配方为:牛肉香膏1.5 g/100 g、食盐1.5 g/100 g、孜然粉0.8 g/100 g、酱油1.0 g/100 g。对复合素肉进行质构剖面分析,结果为硬度50.04 kg、弹性0.995、内聚性0.902、胶粘性45118.383、咀嚼度44.89 kg、回复性0.581,其内部结构上基本与牛肉相似。 

Study on textured protein from pine nut dregs by high moisture extrusion technology

By using defatted pine nuts, soybean protein isolate, wheat gluten as the main raw material, compound textured protein was produced. Response surface methodology ( RSM) was applied to optimize the produce conditions, the effects of material moisture ( A) , barrel temperature ( B) , screw speed ( C) on sensory evaluation ( Y) were studied. In addition, compound textured protein was used as the raw material to prepare compound meat analogue.The effects of beef perfume, salt, cumin and soybean sauce on the flavor and texture parameters of compound meat analogue were investigated. Results showed that the optimum parameters were as follows: material moisture was 61%, barrel temperature was 152 ℃, screw speed was 248 r/min.Moreover, the optimal flavor formula of compound meat analogue was 1.5 g/100 g beef perfume, 1.5 g/100 g salt, 0.8 g/100 g cumin and 1.0 g/100 g soybean sauce. Texture property analysis showed that texture parameters of compound meat analogue were 50.04 kg of hardness, 0.995 of springiness, 0.902 of cohesion, 45118.383 of gumminess, 44.89 kg of chewiness and 0.581 of resilience, the inner texture of flavor meat analogue is basically consistent with beef.