儿茶素对大豆拉丝蛋白素干贝贮藏品质的影响  

Effect of Catechin on Storage Quality of Drawing Soy Protein Vegetable Scallops

作　　者：袁惠萍 赵钜阳 崔建涛 谢亚敏 杜正光 YUAN Hui-ping;ZHAO Ju-yang;CUI Jian-tao;XIE Ya-min;DU Zheng-guang(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China;Postdoctoral Programme of Meteria Medica Institute,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]哈尔滨商业大学旅游烹饪学院,哈尔滨150028 [3]哈尔滨商业大学药物研究所博士后科研工作站,哈尔滨150076

出　　处：《中国调味品》2025年第3期115-119,共5页China Condiment

基　　金：黑龙江省博士后项目(LBH-Z2204);哈尔滨商业大学校级教学改革与教学研究项目(HSDJY202127Z)。

摘　　要：为研发大豆拉丝蛋白产品,延长其货架期,添加天然抗氧化剂抑制素食产品腐败变质是当前研究的热点。以大豆拉丝蛋白作为主要原料制作素干贝,研究最适的杀菌方式,以菌落总数、质构、色泽、感官评分、过氧化值(POV)、硫代巴比妥酸(TBA)值为指标,研究儿茶素对素干贝贮藏品质的影响。结论:素干贝的最适杀菌方式是巴氏杀菌85℃、25 min,儿茶素可影响素干贝的质构、色泽、感官评分,可以显著抑制POV和TBA值的增加(P<0.05),为素干贝的贮存和应用提供了理论依据。In order to develop drawing soy protein products and extend their shelf life,adding natural antioxidants to inhibit the spoilage of vegetarian products is currently a research hotspot.Drawing soy protein is used as the main raw material to produce vegetable scallops,and the optimal sterilization method is studied.The effect of catechins on the storage quality of vegetable scallops is studied with total bacterial count,texture,color,sensory score,peroxide value(POV)and thiobarbituric acid(TBA)value as the indexes.Conclusion:the most suitable sterilization method for vegetable scallops is pasteurized at 85℃for 25 min.Catechin can affect the texture,color and sensory score of vegetable scallops,and can significantly inhibit the increase of POV and TBA value(P<0.05),which has provided a theoretical basis for the storage and application of vegetable scallops.

关 键 词：素干贝 杀菌方式 儿茶素 过氧化值 硫代巴比妥酸 

分 类 号：TS201.21[轻工技术与工程—食品科学]