添加碎米粉对双螺杆挤压制备“植物蛋白肉”的影响
1. 河南工业大学, 小麦和玉米深加工国家工程研究中心粮油食品学院, 河南郑州 450001
2. 河南工业大学, 国际教育学院, 河南郑州 450001
| 摘 要： | 近年来，国内外“植物蛋白肉”产品相继推出。本实验以大米加工的副产物“碎米”制备植物蛋白肉，不仅使植物蛋白肉具备大米的营养与风味，还有利于碎米资源的综合利用。本论文以实验室前期成熟的植物蛋白肉配方为对照，按照原料质量百分比设置24.67%、20.67%、16.67%、12.67%、8.67%五个梯度添加碎米制备“碎米”植物蛋白肉，分析了其质构、组织化度以及持水持油等功能特性等指标。与对照相比，碎米植物蛋白肉的硬度和咀嚼性等质构指标得到有效提升，硬度范围为15.40 kg~19.14 kg（对照组9.84 kg），咀嚼性范围为12.94 kg~15.66 kg（对照组5.8 kg），组织化度1.93~2.66（对照组1.53）；持水性、持油性随碎米含量增加呈递减趋势；相较于持油性，持水性随碎米含量变化影响较大。最佳配方为4，此时植物蛋白肉的口感与真肉更接近，具有最佳的质构特性、功能特性和外观形态，感官评价可接收度良好，可用在青团制作中，具有良好的市场前景。 |
| 关 键 词： | 碎米; 植物蛋白肉; 双螺杆挤压; 青团 |
| DOI： | 10.57237/j.wjfse.2023.02.002 |
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收稿日期: 2023-04-19
接受日期: 2023-06-16
在线出版日期: 2023-06-29
Effect of Adding Broken Rice Flour on Preparation of Plant-textured Proteins by Twin-screw Extrusion
1. National Engineering Research Center for Wheat and Corn Deep Processing, College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China
2. International Education College, Henan University of Technology, Zhengzhou 450001, China
| Abstract: | In recent years, domestic and foreign "plant protein meat" products have been launched one after another. In this experiment, the by-product "broken rice" of rice processing was used to prepare vegetable meat, which not only made the vegetable meat have the nutrition and flavor of rice, but also was beneficial to the comprehensive utilization of broken rice resources. In this paper, taking the mature tissue protein formula in the early stage of the laboratory as a control, according to the mass percentage of raw materials, 24.67%, 20.67%, 16.67%, 12.67%, 8.67% were added in a gradient to prepare "broken rice" vegetable meat, and its texture was analyzed, organization degree and functional properties such as water and oil holding capacity. Compared with the control, the texture indexes such as hardness and chewiness of the plant textured protein of broken rice were effectively improved. The water holding capacity and oil holding capacity showed a decreasing trend with the increase of broken rice content; compared with the oil holding capacity, the water holding capacity had a greater impact with the change of broken rice content. The best formula is formula 4. At this time, the textured protein tastes closer to real meat, has the best texture properties, functional properties and appearance, and the sensory evaluation is acceptable. |
| Keywords: | Broken Rice; Vegetable Protein Meat; Twin Screw Extrusion; Sweet Green Rice Ball |
基金
| 1. | 国家重点研发计划 (2022YFD2101400) |
| 2. | 河南工业大学博士启动基金 (2020BS003) |
| 3. | 小麦和玉米深加工国家工程研究中心开放课题 (NL2022011) |
| 4. | 2022年大学生创新创业训练计划项目 (202210463001, 202210463002, 202210463003) |
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