Study On Processing Technology Of Plain Meat Jerky Based On Textured Fibril Soy Protein

Out of considerations of nutrition,health,ecology,ethics,etc.,global consumers' diets are increasingly becoming vegetarian,which has promoted the development of vegetable protein meat substitutes.The market for plant-based meat substitutes is rapidly expanding to meet growing consumer demand.Soy protein has been successfully used in the preparation of meat substitutes due to its excellent gel properties and the potential to form a fiber structure,and has become the most widely known substitute for animal protein.Silken soy protein(TFSP)is a common meat substitute.It has a rich fiber structure and a meat-like taste,and contains highly beneficial essential amino acids,low in saturated fat,and no cholesterol.It has a broad market space and application prospects.This paper studies the production process of TFSP-based vegetarian meat jerky and analyzes its quality.The main findings are as follows:(1)The amount of TFSP added has a significant effect on the texture,tenderness and sensory of vegetarian meat.With the increase of TFSP,the hardness,chewiness,and elasticity of dried meat gradually increase and become stable.The cohesiveness increases first and then decreases,the shear energy gradually increases,and the tenderness gradually decreases.When the amount of jerky is 50%,the sensory score is the highest.(2)SPI was added by emulsification method.The hardness,chewiness,cohesiveness,and sensory scores of the vegetarian meat jerky were better than those of the dry powder method group.The emulsification method was selected to add SPI.The addition amount of the emulsion has a significant effect on the texture,tenderness and sensory of the vegetarian meat jerky,and the optimal addition amount is 20%.(3)Carrageenan and konjac gum have a significant influence on the texture,tenderness and sensory of dried meat.The specific effects are as follows: with the increase of the two kinds of colloids,the hardness and chewiness of the dried meat will decrease;when the same amount is added,The texture and sensory of konjac gum are better than those of carrageenan group.When konjac gum is added at 0.6%,the sensory score is the highest.(4)Explore the effects of the types and contents of three modified starches on the quality of dried meat.The texture and tenderness of dried meat increase with the increase of modified potato starch.When the addition amount is 8%,the sensory score is the highest;at the same addition amount,the texture,tenderness,and sensory of the modified potato starch group Both are better than the other two groups.(5)Based on the results of the above single-factor experiment,narrow the range of the addition amount of the four raw materials and use Box-Design-Expert 10.0.4 to carry out the response surface optimization experiment,with the addition amount of TFSP,emulsion addition,KGM addition,and potato The amount of modified starch added is the independent variable,and the hardness,chewiness,and shear energy are the dependent variables.The best TFSP jerky production process is: 50% TFSP,21%emulsion,21% KGM 0.6%,and 8% of potato modified starch.