※技术应用食品科学 2011,Vol.32,No.06301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 200240)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 30%、大豆分离蛋白 20%、马铃薯淀粉 25%、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 50%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 6.111kg、内聚性 0.765、弹性 0.869、耐咀性 4.113kg、回复性 0.429。关键词：大豆组织蛋白；双螺杆；挤压膨化；素肉丸子DevelopmentofTexturedSoybeanProteinMeatballsYANGChun-mei，BAOSarina，WUJin-hong*，WANGZheng-wu(BorS.luhFoodSafetyResearchCenter,SchoolofAgricultureandBiology,ShanghaiJiaotongUniversity,Shanghai200240,China)Abstract:Twin-screwextruderprocessingwasusedtopreparetexturedsoybeanprotein(TSP).Theeffectsofprotein,fatandstarchamountsandwatercontentonTSPqualitywereexploredbyorthogonaltestscoupledwithprincipalcomponentanalysis.Inaddition,TSPwasusedastherawmaterialtopreparemeatballs.Theeffectsofsalt,sugar,beefperfumeandmonosodiumglutamateontheflavorandtextureparametersofmeatballswereinvestigated.TheresultsshowedthatthedescendingorderofmaterialcomponentsforaffectingTSPqualitywasfat,protein,watercontentandstarch,respectively.Meanwhile,theoptimalmaterialsystemwascomposedof30%water,20%soybeanproteinisolate,25%potatostarch,and6%soybeanoil.Moreover,theoptimalflavorformulaofmeatballswas4%salt,1%sugar,1.5%beefperfumeand1%monosodiumglutamate.Texturepropertyanalysisshowedthattextureparametersofmeatballsatthecompressionratioof50%were6.111kgofhardness,0.765ofcohesion,0.869ofelasticity,4.113kgofchewinessand0.429ofresilience.Keywords:soybeanprot...
