高湿挤压技术制备持香型仿肉制品的工艺研究

摘要/Abstract

摘要： 本研究以大豆分离蛋白和谷脘粉为挤压原料，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-气质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，确定原料谷脘粉含量、水分含量、挤压温度及螺杆转速对挥发性风味物质保留率的影响。在单因素实验基础上，采用响应面优化分析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：原料谷脘粉含量20.32%、挤压温度149.72℃、螺杆转速293.43 r/min，响应值挥发性风味物质总保留率（%）有最优值为44.04%。而总体挥发性风味物质保留率随原料水分含量的增加而减小，为不影响仿肉制品的咀嚼性固定原料水分含量为60%。

关键词: 仿肉, 高湿挤压, 风味, 固相微萃取-气质联用

Abstract: In this study, using the soybean protein isolate and wheat gluten as the main raw material, the natural flavor oil powder for aroma seasoning, to prepare meat analogues with aroma by high moisture extrusion technology. Through the analysis of phase microextraction-GC-MS to determine the effect of wheat gluten content in raw materials, moisture content, extrusion temperature and screw speed on the retention rate of volatile flavor substancese. On the basis of single factor experiment, technological parameters for preparation of meat analogues with aroma were determined by response surface methodology to optimize the combination parameters of high humidity as follows：wheat gluten content 20.32%, extrusion temperature 149.72℃, screw speed 293.43 r/min. Under this optimal processing condition，the total retention rate of volatile flavor substancese was 44.04%. The total retention rate of volatile flavor compounds decreased with the increase of moisture content in raw materials. In order not to affect the chewiness of meat analogues with aroma, Setting up the water content of the raw material is 60%.

Key words: Meat analogues, high humidity extrusion, flavor, SPME-GC-MS

中图分类号:

TS214.2

寻崇荣刘宝华王中江谢凤英滕飞江连洲李杨. 高湿挤压技术制备持香型仿肉制品的工艺研究[J]. 食品科学, 0, (): 0-0.

Chong-Rong XUN. Study on processing with scented meat analogues by high humidity extrusion technology[J]. FOOD SCIENCE, 0, (): 0-0.

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