Effect of Addition of Chili on Sensory Characteristics of Plant Protein Meat
With soy protein and gluten powder as the main raw materials,plant protein meat with high moisture content is extruded using a twin-screw extruder.Plant protein meat has a texture similar to that of animal meat,but its beany flavor seriously affects the public acceptance.In this study,seasonings and different masses of chili are added to mask the beany flavor,so as to make instant plant protein meat.The texture,rheology and microstructure of the samples are analyzed,and the taste differences among the samples are detected by electronic tongue.The results show that the addition of seasonings has a significant effect on masking the beany flavor.The sample with 7％chili has the smallest hardness of(11 236.81±199.20)gf,the largest chewiness of(8 051.66±153.75)gf and the largest texturization degree of 2.48±0.18.The addition of chili has no significant effect on the apparent viscosity of plant protein meat.Through electronic tongue analysis,principal component analysis(PCA)diagram could well reflect the actual condition of the samples,and the sample discrimination index reaches 96,indicating that five samples could be effectively distinguished based on the differences of taste.The formula sample with 7％chili has the best effect of masking beany flavor and the formula sample with 8％chili has the worst effect of masking beany flavor.
plant protein meathigh moisture extrusionseasoningsbeany flavoreffect of masking flavor
万方数据
维普
