大豆分离蛋白素食香肠加工工艺及贮藏品质研究  

Study on processing technology and storage quality of soy protein isolate vegetarian sausage

作　　者：李大虎 李超 王冉 谢世荣 高丰衣 LI Dahu;LI Chao;WANG Ran;XIE Shirong;GAO Fengyi(College of Biology and Food,Shangqiu Normal University,Shangqiu,476000,China)

机构地区：[1]商丘师范学院生物与食品学院,河南商丘476000

出　　处：《商丘师范学院学报》2024年第12期51-58,共8页Journal of Shangqiu Normal University

基　　金：国家自然科学基金项目(U1904165)。

摘　　要：为了满足消费者对素食健康饮食理念的追求,用大豆分离蛋白、菊粉、胡萝卜为试验因素制作素食香肠,通过单因素试验和正交试验对其加工工艺进行优化,真空包装后经巴氏杀菌(75℃/20 min)贮藏9 d,研究其品质变化规律.结果表明,大豆分离蛋白添加量为13.44%、菊粉添加量为8.06%、胡萝卜匀浆添加量为34.95%的条件下大豆分离蛋白素食香肠富有弹性、口感适宜、风味与色泽良好,且具有最高综合评分0.52分;在4℃贮藏期间,素食香肠水分含量增加;色泽的L^(*)、a^(*)和b^(*)值均呈先增大再减小的趋势;大豆分离蛋白素食香肠硬度、弹性、咀嚼性、粘附性和胶粘性变化不显著,但内聚性的变化趋势是先上升,达到最大值0.74后开始下降;素食香肠经巴氏杀菌后降低了素食香肠贮藏期间的菌落总数,延长了贮藏时间.In order to meet consumers'pursuit of vegetarian healthy diet concept,this experiment used soybean protein isolate,inulin and carrot as experimental factors to make vegetarian sausage.The processing technology was optimized by single factor test and orthogonal test.After vacuum packaging,it was stored for 9 days by pasteurization(75℃/20 min)to study its quality change rule.The results showed that the soy protein isolate vegetarian sausage with 13.44%soy protein isolate,8.06%inulin and 34.95%carrot homogenate had good elasticity,suitable taste,good flavor and color,and the highest comprehensive score was 0.52.During storage at 4℃,the moisture content of vegetarian sausage increased.The L^(*),a^(*)and b^(*)values of the color increased first and then decreased.The hardness,elasticity,chewiness,adhesion and adhesiveness of soy protein isolate vegetarian sausage did not change significantly,but the change trend of cohesion increased first and then decreased after reaching the maximum value of 0.74.The pasteurization of vegetarian sausages reduced the total number of colonies during storage and prolonged the storage time.This study will provide a useful reference for the sterilization and storage of soy protein isolate vegetarian sausages and similar products.

关 键 词：大豆分离蛋白 菊粉 素食香肠 巴氏杀菌 贮藏品质 

分 类 号：Q949.751.9[生物学—植物学]