辣椒添加对植物蛋白肉感官特性的影响  

Effect of Addition of Chili on Sensory Characteristics of Plant Protein Meat

作　　者：王彦丽 刘萌 朱来景 赵祥忠[1] WANG Yan-li;LIU Meng;ZHU Lai-jing;ZHAO Xiang-zhong(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353

出　　处：《中国调味品》2024年第3期28-32,共5页China Condiment

基　　金：山东省重点研发计划项目(2020CXGC010604)。

摘　　要：以大豆蛋白和谷朊粉为主要原料,通过双螺杆挤压机挤出高水分植物蛋白肉。植物蛋白肉具有与动物肉相似的质地,但是其豆腥味严重影响了公众接受度。该研究通过添加调味料和不同质量的辣椒来掩盖豆腥味,以此制作即食植物蛋白肉,并对样品的质构、流变、微观结构等进行分析,通过电子舌检测样品之间的滋味差异。结果表明,调味料的添加对豆腥味的掩盖有明显的作用,添加7%辣椒的样品硬度最小,为(11236.81±199.20)gf,咀嚼度最大,为(8051.66±153.75)gf,组织化度最大,为2.48±0.18。辣椒的添加对植物蛋白肉的表观黏度没有明显的影响。通过电子舌分析,主成分分析(PCA)图能够很好地反映样品的实际情况,样品区分指数达到96,说明基于味觉上的差异能有效区分5个样品。添加7%辣椒的配方样品对于豆腥味的掩味效果最好,添加8%辣椒的配方样品对于豆腥味的掩味效果最差。With soy protein and gluten powder as the main raw materials,plant protein meat with high moisture content is extruded using a twin-screw extruder.Plant protein meat has a texture similar to that of animal meat,but its beany flavor seriously affects the public acceptance.In this study,seasonings and different masses of chili are added to mask the beany flavor,so as to make instant plant protein meat.The texture,rheology and microstructure of the samples are analyzed,and the taste differences among the samples are detected by electronic tongue.The results show that the addition of seasonings has a significant effect on masking the beany flavor.The sample with 7%chili has the smallest hardness of(11236.81±199.20)gf,the largest chewiness of(8051.66±153.75)gf and the largest texturization degree of 2.48±0.18.The addition of chili has no significant effect on the apparent viscosity of plant protein meat.Through electronic tongue analysis,principal component analysis(PCA)diagram could well reflect the actual condition of the samples,and the sample discrimination index reaches 96,indicating that five samples could be effectively distinguished based on the differences of taste.The formula sample with 7%chili has the best effect of masking beany flavor and the formula sample with 8%chili has the worst effect of masking beany flavor.

关 键 词：植物蛋白肉 高水分挤压 调味料 豆腥味 掩味效果 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]