螺杆转速对素肉饼质构特性和结构特性的影响  

Effect of Screw Rotation Speed on Texture Characteristics and Structural Characteristics of Vegetarian Meat Patty

作　　者：肖志刚 霍金杰 江睿生 李航 苏爽 高育哲 Xiao Zhigang;Huo Jinjie;Jiang Ruisheng;Li Hang;Su Shuang;Gao Yuzhe(Grain Science and Technology College of Shenyang Normal University,Shenyang 110034)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《中国粮油学报》2022年第6期148-153,共6页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省农业攻关及产业化指导计划(2019JH8/10200020);东方集团“高水分植物基人造肉开发”项目(054-92000232);辽宁省科学技术计划项目-区域创新联合基金(2020-YKLH-35);辽宁省重点研发计划(2020JH2/10200040);沈阳师范大学博士科研启动项目(BS201517)。

摘　　要：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,经过双螺杆挤压机高湿挤压、调味、煎烤等过程制备素肉饼,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、热特性和表面疏水性。结果表明,螺杆转速为280 r/min的时候,感官评定人员评价素肉饼整体可接受程性最大;硬度为1413.33 g,咀嚼性为12.95 mJ;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,素肉饼的纤维结构最为明显。In order to improve the texture properties of vegetarian meat patty,soybean protein isolate and wheat gluten were used as the main raw materials to prepare vegetarian meat patty through the process of high moisture extrusion,seasoning and baking with twin screw extruder.The texture properties,microstructure,secondary structure,thermal properties and surface hydrophobic properties of vegetarian meat patty were analyzed under different screw speed conditions.The results indicated that,when the screw rotation speed was 280 r/min,the overall acceptability of sensory evaluators was the highest;the hardness was 1413.33 g,chew ability was 12.95 mJ;in terms of structural characteristics,hydrogen bond broke,surface hydrophobicity was enhanced,vegetarian meat patty changed from ordered structure to disordered structure,and fiber structure was the most obvious.

关 键 词：高湿挤压 素肉饼 质构特性 感官评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]