无添加酱香风味植物基休闲素肉的配方开发  

The Formulation Development of Sauce Flavor Non-additive Leisure Plate-Based Meat

作　　者：王年久 WANG Nianjiu(Shanghai Totole Food Ltd.,,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2023年第11期69-72,共4页The Food Industry

摘　　要：研究以大豆拉丝蛋白为主要原料,通过添加玉米发酵粉和高核苷酸型酵母抽提物等食品配料进行调味,得到一款无添加剂的酱香风味休闲素肉产品,并利用风味定量描述分析方法,对休闲素肉的颜色、香气和滋味进行了强度分析,另外采用消费者测试的感官分析方法对该休闲素肉样品进行消费者喜好性分析。结果显示:该无添加酱香素肉产品颜色、整体风味、鲜味和圆润感强度中等偏强,酱香和肉味的强度中等略偏弱;消费者对无添加休闲素肉的总体接受程度为可接受,对于样品的色泽、酱香、鲜味、肉味、圆润感和豆腥味等感官属性,均超过50%的消费者认为风味强度正好。In this study,soybean wire drawing protein was used as the main raw material,and food ingredients such as corn fermentation powder and high nucleotide Yeast extract were added for fiavoring to obtain a non-additive leisure plant-based meat product.The color,aroma and taste were analyzed using quantitative description analysis method.In addition,the leisure plant-based meat samples were analyzed using the sensory analysis method of consumer testing.The results showed that the samples without additives performed well.In the intensity of color,the overall taste,umami,and roundness mouthfeel,while the intensity of soy sauce fiavor and meat fiavor was performed a little weak,the fiavor of the samples was acceptable by consumer and more than 50%of consumer believed that the fiavor intensity was just right for all the attributes.

关 键 词：无添加 酱香风味 植物基休闲素肉 配方开发 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]