螺杆转速对素肉饼质构特性和结构特性的影响

为了改善素肉饼的质构特性,本研究以大豆分离蛋白和谷朊粉为主要原料,调节不同的螺杆转速,经双螺杆挤压机混合高湿挤压、拆丝混料、调味、煎烤等过程制备植物蛋白基素肉饼,分析不同螺杆转速条件下素肉饼的质构特性、微观结构、二级结构、热转变特性和表面疏水性。结果表明,感官评定人员认为螺杆转速为280r/min的条件制备的素肉饼整体可接受程度最大,硬度为1413.33g,咀嚼性为12.95mJ；从结构特性来看,氢键发生断裂,表面疏水作用增强,素肉饼从有序结构向无序结构发生转变,此条件下素肉饼的纤维结构最为明显。

Effect of screw rotation speed on texture characteristics and structural characteristics of vegetarian meat

In order to improve the quality characteristics of vegan meat Patty, this study took soybean protein isolate and gluten as the main raw materials, adjusted different screw speeds, and prepared vegetable protein based vegan meat Patty through the process of mixing and high humidity extrusion by twin screw extruder, shredding and mixing, seasoning, frying and baking, etc. The product characteristics, microstructure, secondary structure, thermal transition characteristics and surface hydrophobicity of vegetarian meat Patty were analyzed under different screw speed conditions. The results showed that the sensory evaluators thought that the overall acceptability of the meat cake prepared under the condition of screw rotation speed of 280r/min was the highest, with hardness of 1413.33g, chewability of 12.95 mJ. In terms of structural characteristics, hydrogen bond breaks, surface hydrophobic effect is enhanced, and the fiber structure of the plain meat cake changes from ordered structure to disordered structure. Under this condition, the fiber structure of the plain meat cake is the most obvious.