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以牛肉为基准高水分组织化植物蛋白的工艺优化

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为探究高水分组织化植物蛋白(HMTVP)模拟块状熟牛肉的最佳工艺,以大豆分离蛋白、小麦淀粉、谷朊粉、豆粕为原料进行高水分挤压,并基于熟牛肉的应变率和质构特性对HMTVP原料配方和双螺杆挤压工艺参数进行单因素分析及响应面优化.结果表明:大豆分离蛋白能提升HMTVP的硬度和咀嚼度,淀粉和进水量会降低HMTVP的硬度,喂料量在一定范围能提升HMTVP硬度;在大豆分离蛋白含量32.79％、小麦淀粉含量15.83％、谷朊粉含量24.43％、豆粕含量42.78％,进水量3.4 L/h,喂料量2.8 kg/h条件下,HMTVP的硬度为12.75 kg、咀嚼度为8.27 kg、应变率为0.92×10-4,实际水分含量为58.62％,与五级熟度牛肉的质构特性相近;并且在此挤压配方及工艺下制备的HMTVP感官评分较高.HMTVP具有模拟动物肉的巨大潜力,为其在食品工业中的广泛应用提供了有力的参考依据.
Process optimization of high-moisture textured vegetable protein based on beef
In order to explore the best process of high moisture textured vegetable protein(HMTVP)to simulate block cooked beef,soybean protein isolate,wheat starch,gluten and soybean meal were used as raw materials for high moisture extrusion.Based on the strain rate and texture characteristics of cooked beef,the raw material formula of HMTVP and the process parameters of twin-screw extrusion were ana-lyzed by single factor analysis and response surface optimization.The results showed that soybean protein isolate could improve the hardness and chewability of HMTVP in single factor analysis.When the content of gluten reached more than 30％,the constitutive value of HMTVP was greatly improved,and the elastic modulus and strain rate of HMTVP showed a downward trend.Wheat starch could reduce the hardness of HMTVP.When the water intake was greater than 3.4 L/h,the hardness increased significantly and the strain rate decreased significantly.When the feeding rate was lower than 3.0 kg/h,it was not conducive to the formation of good texture properties of HMTVP,which affected its surface smoothness.According to the single factor analysis and response surface optimization,the optimal formula and process parameters were as follows:soybean protein isolate content was 32.79％,wheat starch content was 15.83％,gluten content was 24.43％,soybean meal content was 42.78％,water intake was 3.4 L/h,and feed amount was 2.8 kg/h,the hardness of HMTVP was 12.75 kg,the chewability was 8.27 kg,the strain rate was 0.92x10-4,and the actual water content was 58.62％,which was similar to the texture characteristics of beef with grade 5 doneness.And the HMTVP prepared under the extrusion formula and process had high-er sensory scores.The results confirmed that HMTVP had great potential to simulate animal meat through formulation and process optimization,which provided a good reference for its wide application in the food industry.

high-moisture textured vegetable proteinprocess optimizationimitation beefproperty of tex-tureextrusion

安红周、孙嘉瑜、王莉芬、任静文、金慧、黄泽华

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河南工业大学 粮油食品学院,河南郑州 450001

小麦和玉米深加工国家工程研究中心,河南郑州 450001

匈牙利农业与生命科学大学 食品科学与技术研究所,匈牙利布达佩斯1118

高水分组织化植物蛋白 工艺优化 仿牛肉 质构特性 挤压

国家重点研发计划项目河南工业大学科研基金项目河南工业大学小麦玉米深加工国家工程研究中心开放课题计划国家级大学生创新创业计划项目国家级大学生创新创业计划项目国家级大学生创新创业计划项目

2022YFD21014032020BS003NL2022011202310463057202310463068202210463003

2024

10.16433/j.1673-2383.202311010002

河南工业大学学报(自然科学版)
河南工业大学

河南工业大学学报(自然科学版)

CSTPCD北大核心
影响因子：0.547
ISSN：1673-2383
年,卷(期)：2024.45(3)
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