大豆组织蛋白素肉丸子的研制.docx

大豆组织蛋白素肉丸子的研制杨春梅，包萨日娜，吴金鸿 * ，王正武(上海交通大学农业与生物学院，陆伯勋食品安全研究中心，上海2 大豆组织蛋白素肉丸子的研制 杨春梅，包萨日娜，吴金鸿 * ，王正武 (上海交通大学农业与生物学院，陆伯勋食品安全研究中心，上海 20 02 40 ) 摘 要：利用双螺杆挤压膨化机加工大豆组织蛋白，通过正交试验结合主成分分析方法，考察蛋白质、油脂与淀 粉添加量和水分含量对加工产品品质的影响；以大豆组织蛋白为原料，研制素肉丸子，分析食盐、白砂糖、牛 肉香膏和味精对素肉丸子风味的影响并测定其质构特性参数。结果表明：物料体系组分对大豆组织蛋白品质影响的 显著性由大到小依次为油脂、蛋白质、水分及淀粉，优化得到的最佳物料体系组成是水分含量 3 0 % 、大豆分离蛋 白 2 0 % 、马铃薯淀粉 2 5 % 、大豆油 6 % ；最佳素肉丸子风味配方为食盐 4 % 、白砂糖 1 % 、牛肉香膏 1 . 5 % 、味精 1 %；质构分析结果表明，在 5 0 % 压缩比时测定的大豆组织蛋白素肉丸子质构特性参数是硬度 6 . 1 1 1 k g 、内聚性 0 .7 6 5 、弹性 0 . 8 6 9 、耐咀性 4 .1 1 3 k g 、回复性 0 . 4 2 9 。 关键词：大豆组织蛋白；双螺杆；挤压膨化；素肉丸子 Development of Textured Soybean Protein Meatballs YANG Chun-mei，BAO Sarina，WU Jin-hong*，WANG Zheng-wu ( Bor S. luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China) Abstract: Twin-screw extruder processing was used to prepare textured soybean protein (TSP). The effects of protein, fat and starch amounts and water content on TSP quality were explored by orthogonal tests coupled with principal component analysis. In addition, TSP was used as the raw material to prepare meatballs. The effects of salt, sugar, beef perfume and monosodium glutamate on the flavor and texture parameters of meatballs were investigated. The results showed that the descending order of material components for affecting TSP quality was fat, protein, water content and starch, respectively. Meanwhile, the optimal material system was composed of 30% water, 20% soybean protein isolate, 25% potato starch, and 6% soybean oil. Moreover, the optimal flavor formula of meatballs was 4% salt, 1% sugar, 1.5% beef perfume and 1% monosodium glutamate. Texture property analysis showed that texture parameters of meatballs at the compression ratio of 50% were 6.111 kg of hardness, 0.765 of cohesion, 0.869 of elasticity, 4.113 kg of chewiness and 0.429 of resilience. Key wo rds: soyb ean protein；twin-screw；mock；extru sion；mock meatb all 中图分类号：TS214.2 文献标识码：B 文章编号：1002-6630(2011)06-0