茶多酚对大豆蛋白素肉质构性质和结构特性的影响  

Effect of Tea Polyphenols on Texture and Structural Properties of Soybean-based Meat

作　　者：胡莹 江睿生 霍金杰 李航 苏爽 肖志刚 高育哲 HU Ying;JIANG Ruisheng;HUO Jinjie;LI Hang;SU Shuang;XIAO Zhigang;GAO Yuzhe(College of Grain Science and Technology,Shenyang Normal University,Shenyang,Liaoning 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《农产品加工》2022年第7期1-3,9,共4页Farm Products Processing

基　　金：2021年大学生创新创业训练计划项目(202121045);辽宁省“揭榜挂帅”科技攻关专项计划项目(2021JH/104000340201)。

摘　　要：大豆蛋白素肉是一种具有类似动物肉品质且低脂肪、高蛋白的极具发展潜力的食品。利用双螺杆挤压技术,在大豆蛋白素肉加工过程中添加不同含量的茶多酚,研究其对素肉产品的色泽、组织化度和硬度、弹性等质构性质和结构特性的影响。结果表明,茶多酚添加量为6%~8%时,产品的硬度、咀嚼性、胶着性及拉伸强度显著高于未添加茶多酚的的大豆素肉;组织化度与茶多酚添加量呈负相关,茶多酚添加量越大,产品颜色越深。研究为进一步提高大豆素肉质构特性和营养功能性奠定了理论基础。Soybean-based meat is a kind of food with similar animal meat quality,low fat and high protein,which has great development potential.In this paper,different contents of tea polyphenols were added in the processing of soybean-based meat by twin-screw extrusion technology.The effects of tea polyphenols on the color,texture,hardness,elasticity and other texture properties of soybean-based meat products were studied.The results showed that the hardness,chewiness,adhesiveness and tensile strength of soybean-based meat with 6%~8%tea polyphenols were significantly higher than those without tea polyphenols.The degree of texture was negatively correlated with the amount of tea polyphenols,and the higher the amount of tea polyphenols,the darker the color of the product.This study laid a theoretical foundation for further improving the soybean-based meat texture properties and nutritional function of daidzein.

关 键 词：茶多酚 大豆素肉 质构性质 结构性质 

分 类 号：TS272[农业科学—茶叶生产加工]