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