Structure Adjustment Of Soybean Tissue Protein And Its Application In Vegetarian Sausage

There is a large demand for meat products in China.Sausage is the most representative one.However,due to its high calorie,high fat,high cholesterol and preservatives,people are deterred.And a large number of vegetarians and people who love healthy diet also hope to have a taste of sausages,but at present,vegetarian sausage is still very rare in China's market.Soybean tissue protein is a kind of soybean protein with stable reticular structure,which contains eight kinds of essential amino acids for human body.It has the fiber structure similar to lean meat,full of chewing feeling,and has the same good digestion and absorption rate as other animal proteins.Due to the excessive additives such as edible alkali and salt added in the extrusion process of soybean tissue protein,the quality of the product will be affected by the direct production of the product.Therefore,dealkalization,desalination and deodorization should be carried out before use.In order to meet the people's dietary needs and fill the market gap,this paper developed a vegetarian sausage with soy tissue protein as raw material,adding various non animal auxiliary materials after pretreatment,so that the product does not contain animal ingredients,and has similar physical and chemical properties as meat sausage.After dealkalization,desalination,deodorization and texture adjustment of soy tissue protein,vegetarian sausage was prepared.The results are as follows:(1)The effects of water immersion on physicochemical indexes and sensory scores of soybean tissue protein were investigated.When the ratio of material to liquid was 1:40,the soaking temperature was 50 ?,and the soaking time was 3 h,the desalination,dealkalization and deodorization of soy tissue protein were ideal.At this time,the alkalinity,p H,hardness,elasticity and sensory score of soybean tissue protein were 0.03 ± 0.00,7.03 ± 0.03,26.15 ± 0.78 n,2.96 ± 0.07 mm and 84.23 ± 1.19 respectively.(2)The effects of salt solution soaking and moist heat treatment on protein structure and sensory score of soybean were investigated.When the concentration of ?-gluconolactone was 1.5%,the textural properties and sensory scores of soy tissue protein used in vegetarian sausage were ideal.The hardness,elasticity and sensory score of soybean tissue protein were 40.23 ± 0.77 n,4.02 ± 0.04 mm and 84.79 ± 1.03 respectively.(3)Soy tissue protein meat sausage was prepared by adding auxiliary materials.When water content was 10%,vegetable oil was 4%,peanut protein isolate was 6%,potato starch was 6%,gluten was 6%,and available gum was 1.5%,Heat for 20 min at 121?,the quality of vegetarian sausage was close to that of commercial meat sausage except cooking loss rate and extrusion juice yield rate.At the same time,the hardness,elasticity,yield,cooking loss,extrusion juice yield,slicing property,sensory score,L * value,a * value,and B * value were 16.16 ± 0.33 n,4.06 ± 0.08 mm,289.26 ± 1.23%,7.73 ± 0.09%,1.70 ± 0.05%,5 points for slicing,83.84 ± 1.10 points for slicing,66.21 ± 0.13 for L * value,7.32 ± 0.13 for a * value and 24.32 ± 0.12 for B * value.