Study on Quality Characteristics of High-Moisture Extruded Pea Protein Isolate and Wheat Gluten Protein Plant Protein Vegetarian Meat Patty
A twin-screw extruder is used to prepare plant tissue proteins by extruding pea protein isolate(PPI)and wheat gluten protein(WGP)with different ratios under the condition of the moisture content of 60％,and then 100％plant protein vegetarian meat patty is prepared by deep processing.The effects of different raw material ratios on the quality characteristics of plant protein vegetarian meat patty are investigated.By comparing with commercially available beef patty,the results show that the cooking loss rate of plant protein vegetarian meat patty decreases by 10％,the water holding capacity increases by 34％,and the change rates of diameter and thickness significantly decrease.At the ratio of pea protein isolate to wheat gluten protein of 7∶3(P70W30),the similarity in texture characteristics between plant protein vegetarian meat patty and commercially available beef patty is the highest,and it is more chewy than commercially available beef patty.Sensory evaluation shows that pea protein isolate to wheat gluten protein of 7∶3(P70W30)meets the quality requirements of consumers for the product best.All ratios of products have no beany flavor.Overall,plant protein vegetarian meat patty with higher nutritional value than commercially available beef patty and similar quality characteristics is prepared in this study,which has provided references for the application of high-moisture extruded plant tissue proteins in plant protein vegetarian meat patty.
plant proteinmeat analoguehigh-moisture extrusionplant protein vegetarian meat pattyquality characteristics
NETL
NSTL
万方数据
维普
