Optimization of Process Conditions for Ultra-High Pressure Pretreatment of Perilla Protein and Soybean Protein Compounded Protein Meat
Ultra-high pressure(UHP)technology is used to pretreat perilla protein and soybean protein compounded protein meat,and orthogonal experiment is used to explore the best process conditions.A new type of compounded plant protein meat is prepared by using UHP pretreatment technology with the same mass ratio of perilla protein and soybean protein as the main raw materials and gluten,starch,beef essence and konjac gum as the auxiliary materials.The effects of water addition amount,konjac gum addition amount and UHP pressure on chewiness,hardness,elasticity,viscoelasticity,cooking and thawing properties of protein meat products are investigated by single factor experiment and orthogonal experiment.The optimum process conditions of the compounded protein meat(based on dry weight)are water addition amount of 40％,konjac gum addition amount of 0.3％,UHP pressure of 500 MPa.Compared with pure soybean protein meat,the perilla protein compounded meat prepared under the process conditions has the optimal texture properties,the chewiness is up to 46.993 J,which is nearly 10 times higher than that of the pure soybean protein meat,and the cooking and thawing loss rates are lower.This study can provide preliminary scientific ideas for the utilization of UHP and the technological development of perilla protein meat,and provide some theoretical and technical support for the mechanism and technological research of plant protein meat.
NETL
NSTL
万方数据
维普
