不同生产工艺对手撕素肉品质的影响  

The Effect of Different Production Process on the Quality of Snacks Hand Shredded Vegetarian Meat

作　　者：李翠芳 张钊 王才立 张兆兴 柳泽洋 王迪[2] LI Cuifang;ZHANG Zhao;WANG Caili;ZHANG Zhaoxing;LIU Zeyang;WANG Di(Shandong Sinoglory Health Food Co.,Ltd.,Liaocheng 252000;Liaocheng University Dongchang College,Liaocheng 252000)

机构地区：[1]山东嘉华生物科技股份有限公司,聊城252000 [2]聊城大学东昌学院,聊城252000

出　　处：《食品工业》2023年第10期66-69,共4页The Food Industry

摘　　要：研究用大豆拉丝蛋白生产手撕素肉过程中3种不同的生产工艺流程对手撕素肉品质的影响。结果表明,不同生产工艺对手撕素肉的风味、口感、硬度均有影响。工艺流程1的特点是大豆拉丝蛋白先经过高温油炸,没有再卤汤卤制;工艺流程2的特点是大豆拉丝蛋白经过高温油炸后,再卤汤卤制;工艺流程3的特点是大豆拉丝蛋白没有经过高温油炸,直接卤汤卤制。试验发现,大豆拉丝蛋白经过高温油炸处理能表现出更接近肉的撕感和咀嚼感,而没有经过高温油炸的大豆拉丝蛋白表现在手撕素肉最终的品质上主要特点是软,缺少肉的咀嚼感。The effects of 3 different technological processes on the quality of snacks hand shredded vegetarian meat produced with soybean silk-drawing protein are studied.The results show that the flavor,texture and hardness of snacks hand shredded vegetarian meat are affected by different technological processes.The characteristic of the technological process 1 is that the soybean wiredrawing protein has been fried at high temperature,and has not been braised in the stewed soup;The characteristic of the technological process 2 is that the soybean wiredrawing protein has been fried at high temperature,and then braised in the stewed soup;The characteristics of the technological process 3 is that the soybean wiredrawing protein has not been deep-fried at high temperature,and is directly made in brine soup.It is found that the soybean silk-drawing protein after high-temperature deep-frying can show a more meat-like tearing and chewing,and not after high-temperature deep-frying of soybean wiredrawing protein,showing that the main characteristic of the final quality of the snacks hand shredded vegetarian meat is soft,lack of the chewiness of meat.

关 键 词：大豆拉丝蛋白 生产工艺 手撕素肉 品质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]