大豆组织蛋白素食胡萝卜肠制作工艺  

Production Process of Vegetarian Carrot Sausage Based on Textured Soybean Protein

作　　者：张振 李丹丹 ZHANG Zhen;LI Dandan(Jinzhou Medical University,Jinzhou 121000)

机构地区：[1]锦州医科大学,锦州121000

出　　处：《食品工业》2020年第12期43-46,共4页The Food Industry

基　　金：辽宁省自然基金项目(20180551037);辽宁省重点研发计划项目(2018225035);2017年国家/辽宁省大学生创新创业训练计划项目——变频交流电场辅助酸法水解制备单一聚合度壳寡糖的研究(201710160000136),壳聚糖、VC及玉米淀粉复合膜对虾蛄保鲜的研究(201710160000144)。

摘　　要：大豆组织蛋白具有丰富的营养价值和类似于肉的口感,此次试验以处理过的大豆组织蛋白代替肉,同时以植物油代替动物脂肪,添加胡萝卜研制大豆组织蛋白素食胡萝卜肠。大豆组织蛋白进过预处理(浸泡、脱水)得到大豆组织蛋白湿基(含水量65%)。通过比较胡萝卜不同添加量对肠的影响,确定了胡萝卜的最佳质量分数(以大豆组织蛋白湿基计,含水量65%),为45%。通过单因素和正交试验确定了大豆组织蛋白素食胡萝卜肠其他配料的最佳配比:以大豆组织蛋白湿基(含水量65%)为基准,水质量分数140%,玉米淀粉质量分数12%,复配胶质量分数6%,大豆分离蛋白质量分数10%。Textured soybean protein was rich in nutritional value and taste similar to meat.In this experiment,the vegetarian ham sausage was produced by the processed soybean protein instead of meat,soybean oil instead of fat,and the carrot was chosen as material.A wet basis of textured soybean protein was obtained through pretreatment of textured soybean protein(steeping and dewatering),and its moisture content was up to 65%.The optimal addition of carrot determined was 45%based on soybean protein wet basis(moisture content 65%)through comparing the effect of different carrot addition on the sausage.Through a single-factor and orthogonal experiment,the optimum formula of other ingredients for the vegetarian carrot sausage was as follows:water 140%,corn starch 12%,rubber compound 6%and SPI 10%,based on soybean protein wet basis(moisture content 65%).

关 键 词：大豆组织蛋白 素食肠 胡萝卜肠 制作工艺 

分 类 号：TS205[轻工技术与工程—食品科学]