高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白素肉饼的品质特性研究  

Study on Quality Characteristics of High-Moisture Extruded Pea Protein Isolate and Wheat Gluten Protein Plant Protein Vegetarian Meat Patty

作　　者：俎新宇 赵亚男 陈星烁 张树成 赵秀兰[3] 赵祥忠[1] 梁艳[1] ZU Xin-yu;ZHAO Ya-nan;CHEN Xing-shuo;ZHANG Shu-cheng;ZHAO Xiu-lan;ZHAO Xiang-zhong;LIANG Yan(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Yantai Shuangta Food Co.,Ltd.,Zhaoyuan 265404,China;School of Public Health,Shandong University,Jinan 250100,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 [2]烟台双塔食品股份有限公司,山东招远265404 [3]山东大学公共卫生学院,济南250100

出　　处：《中国调味品》2024年第5期47-51,64,共6页China Condiment

基　　金：山东省重点研发计划(2020CXGC010604)。

摘　　要：采用双螺杆挤压机将豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)按照不同比例在水分含量为60%的条件下挤压,制备植物组织蛋白,然后经深加工制备100%植物蛋白素肉饼,考察不同原料配比对植物蛋白素肉饼品质特性的影响。通过与市售牛肉饼对比,结果显示,植物蛋白素肉饼的烹饪损失率降低了10%,持水率增加了34%,直径、厚度变化率也显著降低。在豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)的比例下植物蛋白素肉饼与市售牛肉饼的质构特性相似度最高,且比市售牛肉饼更有嚼劲。感官品评显示豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)最符合大众消费者对产品的品质要求。所有比例的产品均无豆腥味。总的来说,该研究成功制备了比市售牛肉饼营养价值更高、品质特性相似的植物蛋白素肉饼,为高水分挤压植物组织蛋白在植物蛋白素肉饼中的应用提供了参考。A twin-screw extruder is used to prepare plant tissue proteins by extruding pea protein isolate(PPI)and wheat gluten protein(WGP)with different ratios under the condition of the moisture content of 60%,and then 100%plant protein vegetarian meat patty is prepared by deep processing.The effects of different raw material ratios on the quality characteristics of plant protein vegetarian meat patty are investigated.By comparing with commercially available beef patty,the results show that the cooking loss rate of plant protein vegetarian meat patty decreases by 10%,the water holding capacity increases by 34%,and the change rates of diameter and thickness significantly decrease.At the ratio of pea protein isolate to wheat gluten protein of 7∶3(P70W30),the similarity in texture characteristics between plant protein vegetarian meat patty and commercially available beef patty is the highest,and it is more chewy than commercially available beef patty.Sensory evaluation shows that pea protein isolate to wheat gluten protein of 7∶3(P70W30)meets the quality requirements of consumers for the product best.All ratios of products have no beany flavor.Overall,plant protein vegetarian meat patty with higher nutritional value than commercially available beef patty and similar quality characteristics is prepared in this study,which has provided references for the application of high-moisture extruded plant tissue proteins in plant protein vegetarian meat patty.

关 键 词：植物蛋白 肉类类似物 高水分挤压 植物蛋白素肉饼 品质特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]