植物基火腿的研发与配方优化  

Development and Formulation Optimization of Plant-Based Vegetarian Ham

作　　者：柳泽洋 王才立 张钊 李翠芳 张兆兴 刘忠平 Liu Zeyang;Wang Caili;Zhang Zhao;Li Cuifang;Zhang Zhaoxing;Liu Zhongping(Shandong Sinoglory Health Food Co.,Ltd.,Liaocheng 252000,Shandong,China)

机构地区：[1]山东嘉华生物科技股份有限公司,山东聊城252000

出　　处：《大豆科技》2022年第5期11-19,共9页Soybean Science & Technology

基　　金：2021年度聊城市重点研发计划(2021NY02)。

摘　　要：大豆拉丝蛋白是由大豆分离蛋白和大豆低温豆粕等原料经过挤压膨化加工形成的具有肌肉纤维口感的植物蛋白产品,营养价值较高。大豆分离蛋白是在非转基因低温豆粕经酸沉碱提等过程中提取,蛋白质含量在90.00%以上,凝胶性良好。植物基火腿以大豆拉丝蛋白和大豆分离蛋白为主要原料,添加植物油、淀粉、卡拉胶、调味料等辅料,具有良好肉类口感和丰富营养,是肉类火腿的优良替代品。文章通过单因素试验和正交试验对植物基火腿配方进行优化研究,确定其配方为大豆拉丝蛋白8.27%,大豆分离蛋白12.72%,水65.84%,大豆色拉油8.13%,食盐、味精、白糖、香辛料2.45%,木薯变性淀粉1.91%,肉味香精1.11%,卡拉胶0.65%,谷氨酰胺转氨酶0.06%。经过浸泡、斩拌、搅拌、包装、杀菌等工艺,制作成具有肉类质感、营养美味且不含胆固醇的素食火腿肠,其感官及理化指标均符合产品质量要求。Soybean wire drawing protein was a kind of plant protein product with muscle fiber taste,which was formed by extrusion of soybean protein isolate,soybean low-temperature soybean meal and other raw materials.It had high nutritional value.Soybean protein isolate(SPI)was extracted from non transgenic low-temperature soybean meal by acid precipitation and alkali extraction.The protein content was more than 90.00% and had good gel properties.Plant-based vegetarian ham took soybean silk drawing protein and soybean protein isolate as the main raw materials,and adds vegetable oil,starch,carrageenan,seasoning and other auxiliary materials.It had good meat taste and rich nutrition which was a good substitute for meat ham.In this paper,the formula of plant-based vegetarian ham was studied by single factor experiment and orthogonal experiment which was soybean silk drawing protein 8.27%,soybean protein isolate 12.72%,water 65.84%,soybean salad oil 8.13%,salt,monosodium glutamate,sugar,spices 2.45%,cassava modified starch 1.91%,meat flavor 1.11%,carrageenan 0.65%,glutamine transaminase 0.06%.After soaking,chopping,stirring,packaging,sterilization and other processes,plant-based vegetarian ham sausage with meat texture,nutrition and delicious and cholesterol free was made.Its sensory and physical and chemical indexes meet the quality requirements of the product.

关 键 词：大豆拉丝蛋白 大豆分离蛋白 素火腿 植物基 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]