Study On Preparation And Storage Characteristics Of Peanut Protein Sausage By High Moisture Extrusion

As living standards improving,consumer demand for protein continues to rise,and experts preidcted that in 2050,it woould be difficult to meet the needs of 9 billion populations with meat consumption would double increasing.Therefore the research of high moisture textured plant protein with meat fiber was urgent.At present low moisture textured plant protein was the maily product in China,whose fiber is far less than that of high moisture textured plant protein,and it needs rehydration before use,which can replace partly animal protein.High moiture extrusion tecnology(moisture content over 40%)was a new technology of recombinate plant protein and one of the most promising food processing technologies with high efficiency,low consumption and little cost.In this study,peanut protein was used as the main raw material with high moisture extrusion technology for preparing high moisture extrusion textured peanut protein.The effect of sterilization on the peanut protein sausage was clarified,and different sterilization and storage methods were proposed for different use.It was also recommended to develop a high moisture textured peanut protein sausage product,which provided a reference for the deep processing of peanut protein.1.The effects of different extrusion parameters on peanut protein sausage were studied and optimized by rotated sphere packing designs.It was found that within the given variable parameters,the springiness was positively correlated with screw speed,while negatively correlated with extrusion temperature,feed moisture,feed rate and cooling temperature.Hardness was positively correlated with extrusion temperature,cooling temperature,screw speed and feed rate,while negatively correlated with feed moisture.The chewiness was positively correlated with screw speed,feed rate and cooling temperature.The optimal process conditions of prepare peanut protein sausage were as follows: moiture content 60%,screw speed 210r/min,extrusion temperature 130°C,feed speed 6 kg/h and cooling temperature 55°C.And its springiness was 92.84%±0.91;hardness is 7.21±0.43Kg;chewiness is3.07±0.46Kg;and vertical shear was 0.49±0.02Kg2.The effect of different sterilization and storage methods on the texture of peanut protein sausage was studied.The results showed that the sterilization treatment had no significant effect on springiness.After 121°C,20 min,the hardness and chewiness of peanut protein sausage were significantly increased,and the degree of organization is significantly reduced.After100°C,20 min,the hardness increase was not significant,the chewiness had no significant change,the degree of organization was significantly reduced.Coliforms of the four groups of peanut protein sausage intestines were negative,in line with the standard.The total number of bacterial colonies reached 204300cfu/g on the 12 th day of storage at4 ℃,which exceeded the allowable minimum range of the national standard.The total colonies of peanut protein sausage bacteria reached 46cfu/g within 60 days of sterilization and storage at 4 ℃,which met the requirements of the national standard(30000cfu/g).The sensory deterioration began on the 60 th day.The hardness and chewiness of peanut protein sausage increased while the elasticity decreased at room temperature and 4℃ storage.3.The processing technology of high moisture peanut protein sausage,which could use for industrialization,was established and peanut protein sausage were developed.After mixing,on-line flavoring,extrusion,moulding by cooling die,cutting and shaping,vacuum packaging by stretching film,and sterilization for 17-20 minutes in the water bath at 100℃ and air-drying,the peanut protein sausage which could be directly edible without rehydration and flavor was obtained.The texture comparison and sensory evaluation were made with the commercially vegetable sausages and pork sausagegs.The results showed that the hardness and chewiness of the high moisture peanut protein sausage were between those of the commercial vegetable sausage and pork sausages,the 92.84%springiness was higher than that of plant sausage 91.83% and pork sausage 83.88%.