Effect of Different Plant Proteins on the Quality Characteristics of Plant Meat
Using soy filiform protein as the main raw material,supplemented by pea protein concentrate,wheat filiform protein,peanut protein concentrate,Tg enzyme,etc.,a plant meat product similar to Chinese marinated beef was prepared.The effects of different proteins and Tg enzymes on the quality of plant meat were studied through single-factor experiment.The textural characteristics and sensory evaluation results were comprehensively evaluated,and the three factors with greater effects were selected:pea protein concentrate addition,peanut protein concentrate addition,and Tg enzyme addition.The formula was optimized through response surface test.The results showed that the optimal formula was based on 100.0 g of soybean filiform protein,pea protein concentrate was 5.0%,wheat filiform protein was 5.0%,peanut protein concentrate was 7.0%,and Tg enzyme was 1.0%.Plant meat product made under these conditions had similar color,appearance,flavor,taste to Chinese marinated beef,and rich source of protein.
plant meatplant proteinTg enzymetextural characteristicsresponse surface test
NETL
NSTL
万方数据
