摘要
随着人们对健康饮食和环境保护意识的增强,植物肉产品在国内外得到迅速发展.本研究旨在探究豌豆组织蛋白与谷朊粉之比、红薯淀粉、菜籽油、红曲红添加量对植物肉感官评分、质构特性咀嚼性的影响.在单因素实验基础上,采用Box-Behnken响应面试验、质构分析对植物肉配方进行优化,并对最优配方进行理化指标测定和体外消化试验.结果表明,豌豆组织蛋白与谷朊粉之比为 7∶3(g/g)、红薯淀粉添加量 6%、菜籽油添加量10%、红曲红添加量 0.03%时最佳,此时得到感官综合评分为 88.31分,质构分析咀嚼性为 3.131;最优配方得到的植物肉蛋白质含量为 15.70%、脂肪含量为 2.33%、水分含量为 57.79%;经质构分析,植物肉与猪肉里脊、牛肉、鸡肉除弹性外,硬度、粘结性、咀嚼性存在显著性差异(P＜0.05);体外消化分析结果显示,植物肉的蛋白质体外消化率为 80.83%,牛肉蛋白质消化率为 87.50%,两者差异性较小,说明植物肉具有较好的消化能力.以豌豆组织蛋白为原料的植物肉为进一步深入开发应用及其他相关产业提供了参考资料.
Abstract
With the increasing awareness of healthy diet and environmental protection,plant-based meat products have been rapidly developed at home and abroad.The objective of this study was to examine how the ratio of pea tissue protein to gluten,along with the additions of sweet potato starch,rapeseed oil,and red yeast red,affected the sensory scores and chewiness of plant-based meat.On the basis of single factor experiments,the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis,and the optimal formula was tested for physicochemical indicators and in vitro digestion tests.The results showed that the ratio of pea tissue protein to gluten was 7∶3(g/g),along with 6％sweet potato starch,10％rapeseed oil,and 0.03％safflower red,resulted in plant-based meat with favorable sensory scores(88.31)and chewability(3.131).The protein content of the plant-based meat obtained from the optimal formula was 15.70％,the fat content was 2.33％,and the moisture content was 57.79％.According to texture analysis,there were significant differences in hardness,adhesiveness,and chewiness between plant meat and pork loin,beef,and chicken,in addition to elasticity.The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83％,while that of beef was 87.50％.The difference between the two was small,indicating that plant meat had good digestion ability.The plant meat made from pea tissue protein provides reference materials for further development,application,and other related industries.
基金项目
滇西应用技术大学校级项目(21JK06)
滇西应用技术大学普洱茶学院院级应用研究项目(2023)(2023YJXM07)
国家科技期刊平台
NSTL
万方数据