高湿挤压技术制备持香型仿肉制品工艺
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摘要
以大豆分离蛋白和谷朊粉为挤压原料、天然呈味粉末油脂为香气调味料,利用高湿挤压技术制备持香型仿肉制品。通过固相微萃取-气相色谱-质谱联用技术对仿肉制品挥发性风味化合物进行定性定量分析,确定谷朊粉质量分数、水分质量分数、挤压温度及螺杆转速对挥发性风味物质保留率的影响。在单因素试验结果基础上,采用响应面法对高湿挤压工艺制备持香型仿肉制品进行优化,确定高湿挤压最优工艺参数为谷朊粉质量分数20%、挤压温度150℃、螺杆转速300 r/min,响应值总挥发性风味物质保留率有最优值,为44.07%。而总挥发性风味物质保留率随水分质量分数的增加而减小,为不影响仿肉制品的咀嚼性,固定原料水分质量分数为60%。
In this study, we prepared flavored meat analogues from a mixture of soybean protein isolate and wheat gluten with added natural flavor-active oil powder as a flavoring agent by high-moisture extrusion. The volatile flavor compounds of meat analogues were identified and quantified by solid phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS). The effect of wheat gluten content, moisture content, extrusion temperature and screw speed on the flavor retention of meat analogues was investigated. The optimum processing parameters were established as follows:wheat gluten content 20%, extrusion temperature 150 ℃, and screw speed 300 r/min using a combination of one-factor-at-atime method and response surface methodology. Under these conditions, the retention rate of volatile flavor compounds was44.07%, which decreased with the increase of moisture content. The water content of the raw material was determined as60% in order not to affect the chewiness of meat analogues.
In this study, we prepared flavored meat analogues from a mixture of soybean protein isolate and wheat gluten with added natural flavor-active oil powder as a flavoring agent by high-moisture extrusion. The volatile flavor compounds of meat analogues were identified and quantified by solid phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS). The effect of wheat gluten content, moisture content, extrusion temperature and screw speed on the flavor retention of meat analogues was investigated. The optimum processing parameters were established as follows:wheat gluten content 20%, extrusion temperature 150 ℃, and screw speed 300 r/min using a combination of one-factor-at-atime method and response surface methodology. Under these conditions, the retention rate of volatile flavor compounds was44.07%, which decreased with the increase of moisture content. The water content of the raw material was determined as60% in order not to affect the chewiness of meat analogues.
引文
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[22]YULIANI S,TORLEY P J,D’ARCY B,et al.Extrusion of mixtures of starch and d-limonene encapsulated withβ-cyclodextrin:flavour retention and physical properties[J].Food Research International,2006,39(3):318-331.DOI:10.1016/j.foodres.2005.08.005.
[23]孙志欣.高湿挤压技术生产组织化大豆蛋白工艺研究[D].哈尔滨:东北农业大学,2009.
[24]叶韬,王云,尹琳琳,等.即食豆干加工过程中挥发性风味物质的研究[J].现代食品科技,2016(6):271-280.
[25]杨洁,孙翠霞,李蕊蕊,等.蛋白-风味物质相互作用的研究进展[J].中国食品添加剂,2016(11):217-223.DOI:10.3969/j.issn.1006-2513.2016.11.027.
[26]王玉堃.干热过程中美拉德反应对蛋清粉凝胶性的改性研究[D].无锡:江南大学,2011.
[27]刘毅.基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究[D].北京:中国农业大学,2017.
[28]周昌瑜,蒋娅婷,曹锦轩,等.热处理时间对鸭肉肌原纤维蛋白凝胶的风味吸附能力影响[J].现代食品科技,2016,32(3):218-224.
[29]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.DOI:10.7506/spkx1002-6630-201709024.
[30]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[2]STEINFELD H,GERBER P,WASSENAAR T,et al.Livestock’s long shadow:environmental issues and options[J].Livestocks Long Shadow Environmental Issues&Options,2006,16(1):7.DOI:10.1177/004908570003000207.
[3]FIALA N.Meeting the demand:an estimation of potential future greenhouse gas emissions from meat production[J].Ecological Economics,2008,67(3):412-419.DOI:10.1016/j.ecolecon.2007.12.021.
[4]BRUINSMA J.The resource outlook to 2050:by how much do land,water and crop yields need to increase by 2050?[C]//How to feed the World in 2050.Rome,Italy,Proceedings of a Technical Meeting of Experts,2009:1-33.
[5]MAYFIELD L E,BENNETT R M,TRANTER R B,et al.Consumption of welfare-friendly food products in Great Britain,Italy and Sweden,and how it may be influenced by consumer attitudes to,and behaviour towards,animal welfare attributes[J].International Journal of Sociology of Agriculture&Food,2007,15(3):59-73.
[6]MCEACHERN M G,SCHR諨ER M J A.The role of livestock production ethics in consumer values towards meat[J].Journal of Agricultural&Environmental Ethics,2002,15(2):221-237.
[7]KUMAR P,CHATLI M K,MEHTA N,et al.Meat analogues:health promising sustainable meat substitutes[J].CRC Critical Reviews in Food Technology,2017,57(5):923-932.DOI:10.1080/10408398.2014.939739.
[8]HOFFMAN J R,FALVO M J.Protein:which is best?[J].Journal of Sports Science&Medicine,2004,3(3):118-130.DOI:10.1016/j.jse.2004.03.003.
[9]KUMAR P,KUMAR R R.Product profile comparison of analogue meat nuggets versus chicken nuggets[J].Fleischwirtschaft International Journal for Meat Production&Meat Processing,2011,91:72-74.
[10]HEGARTY P V J,AHN P C.Nutritional comparisons between a soy-based meat analog and ground beef in the unheated and heated states[J].Journal of Food Science,1976,41(5):1133-1136.DOI:10.1111/j.1365-2621.1976.tb14402.x.
[11]DAY L,AUGUSTIN M A,BATEY I L,et al.Wheat-gluten uses and industry needs[J].Trends in Food Science&Technology,2006,17(2):82-90.DOI:10.1016/j.tifs.2005.10.003.
[12]杨耸.原料特性对高湿挤压纤维化大豆蛋白影响研究[D].哈尔滨:东北农业大学,2009.
[13]KUMAR P,SHARMA B D,KUMAR R R,et al.Optimization of the level of wheat gluten in analogue meat nuggets[J].Indian Journal of Veterinary Research,2012,21(1):54-59.
[14]郑雅丹.植物蛋白的纤维组织化技术研究[D].杭州:浙江工业大学,2009.
[15]YAO G,LIU K S,HSIEH F.A new method for characterizing fiber formation in meat analogs during high-moisture extrusion[J].Journal of Food Science,2004,69(7):303-307.
[16]YAO G,LIU K,HSIEH F H.A novel optical technique to characterize fiberization of textured vegetable proteins under high-moisture extrusion[C]//Nondestructive sensing for food safety,quality,and natural resources.International Society for Optics and Photonics,2004,5587:10-18.
[17]CHEFTEL J C,KITAGAWA M,QUEGUINER C.New protein texturization processes by extrusion cooking at high moisture levels[J].Food Reviews International,1992,8(2):235-275.
[18]陈锋亮.植物蛋白挤压组织化过程中水分的作用[D].北京:中国农业科学院,2010.
[19]PALKERT P E,FAGERSON I S.Determination of flavor retention in pre-extrusion flavored textured soy protein[J].Journal of Food Science,2010,45(3):526-528.DOI:10.1111/j.1365-2621.1980.tb04093.x.
[20]MILANI T M G,MENIS M E C,JORDANO A,et al.Preextrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers:effects on physical characteristics,volatile retention and sensory characteristics of extrudates[J].Food Research International,2014,62(8):375-381.DOI:10.1016/j.foodres.2014.03.018.
[21]YULIANI S,TORLEY P J,D’ARCY B,et al.Effect of extrusion parameters on flavour retention,functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein[J].International Journal of Food Science&Technology,2006,41(s2):83-94.DOI:10.1111/j.1365-2621.2006.01409.x.
[22]YULIANI S,TORLEY P J,D’ARCY B,et al.Extrusion of mixtures of starch and d-limonene encapsulated withβ-cyclodextrin:flavour retention and physical properties[J].Food Research International,2006,39(3):318-331.DOI:10.1016/j.foodres.2005.08.005.
[23]孙志欣.高湿挤压技术生产组织化大豆蛋白工艺研究[D].哈尔滨:东北农业大学,2009.
[24]叶韬,王云,尹琳琳,等.即食豆干加工过程中挥发性风味物质的研究[J].现代食品科技,2016(6):271-280.
[25]杨洁,孙翠霞,李蕊蕊,等.蛋白-风味物质相互作用的研究进展[J].中国食品添加剂,2016(11):217-223.DOI:10.3969/j.issn.1006-2513.2016.11.027.
[26]王玉堃.干热过程中美拉德反应对蛋清粉凝胶性的改性研究[D].无锡:江南大学,2011.
[27]刘毅.基于挤压技术的亚麻蛋白组织化动态力学及微观特性研究[D].北京:中国农业大学,2017.
[28]周昌瑜,蒋娅婷,曹锦轩,等.热处理时间对鸭肉肌原纤维蛋白凝胶的风味吸附能力影响[J].现代食品科技,2016,32(3):218-224.
[29]王世新,杨强,李新华.水分对冷冻小麦面团质构及面筋蛋白二级结构的影响[J].食品科学,2017,38(9):149-155.DOI:10.7506/spkx1002-6630-201709024.
[30]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.