| Due to the increasing pressure on meat demand and meat supply,considering meat production will cause greenhouse gas emissions,animal welfare and human health and other issues,plant protein meat replacement part of meat has become an unstoppable development trend.Soybean drawstring protein(SDP)and gluten are high-quality plant-based protein sources and are common meat substitutes.Among them,SDP has a structure similar to muscle fiber and the taste of meat,and is rich in 8essential amino acids required by the human body,and does not contain fat and cholesterol,and has a broad market space.In this experiment,soybean silk protein and gluten were used as the main raw materials to optimize the formula and production process of vegetarian sausage,analyze its gelation mechanism and establish a shelf life prediction model of vegetarian sausage.The main research contents and results of this paper are as follows:(1)Single factor and response surface analysis were used to optimize the vegetarian sausage formula,and elasticity was used as the evaluation index.A certain amount of basic ingredients such as soybean oil,sodium carboxymethyl cellulose,table salt,and white sugar were added with 124.06% gluten,2.20% Transglutaminase(TGase),121.87% ice water,23.10% SPI,11.55 % hydroxypropyl distarch phosphate(HDP),2.31 % compound gum(m xanthan gum: m konjac gum: m carrageenan = 1: 1:1),the vegetarian sausage has the highest elasticity.(2)The vegetarian sausage was processed on the basis of the optimized formula,and the nutrient composition and nutritional evaluation were carried out.The test results showed that the moisture,crude protein,ash,total sugar and crude fat in the vegetarian sausage were 51.56%,28.09% and 2.46%,respectively.and 5.8%,3.04%;13 kinds of vitamins were detected;7 kinds of minerals were detected;vegetarian sausages contained 16 kinds of saturated fatty acids(19.16%),10 kinds of monounsaturated fatty acids(22.09%),11 kinds of polyunsaturated fatty acids(58.75%);the total amount of 18 amino acids was 221.10 mg/g.The amino acid score and chemical score showed that the first limiting amino acid of vegetarian sausage was lysine,and the second limiting amino acid was methionine and cystine.(3)On the basis of the developed vegetarian sausage formula,the fixed SPI is100 g,and the addition ratio of gluten is 125%,150%,175%,200%,and 225% of the SPI.Various detection methods are used to analyze the difference of gluten.The regulatory mechanism of the addition ratio on the properties of vegetarian intestinal gel.The test results showed that with the increase of the gluten addition ratio,the gel strength and cohesiveness of vegetarian sausage showed an increasing trend;the absorption peak intensity of the amide III band in the Raman spectrum decreased significantly;the protein network structure in the microstructure was more compact.and stable;the absorption peaks in the UV absorption spectrum decreased sequentially with a slight red shift;the content of free sulfhydryl groups decreased,the content of total sulfhydryl groups and disulfide bonds increased,and the surface hydrophobicity did not change significantly,indicating that the free sulfhydryl groups in the vegetarian intestinal gel Converting to disulfide bonds,the interaction force between gluten and SPI molecules is enhanced;the slope of the dynamic rheological curve increases,indicating that the time required for the gel to stabilize is shortened and the gel strength increases.From a comprehensive analysis,the optimum addition ratio of gluten is 225%.(4)On the basis of the basic formula of vegetarian sausages developed,the vegetarian sausages after the first stage of heating(45?,20min)were ultrasonically treated(power 280 W,time 0,1,2,3,4,5,6 respectively).,8,10min)and ultra-high pressure treatment(power 400 MPa,time respectively 0,5,10,15,20,25min),and then the second stage of heating(95 ± 2 ?),to study the effect of ultrasonic and ultra-high pressure treatment on vegetarian food Influence of intestinal gel properties.The test results show that when the ultrasonic time is 6 min(280 W)or the ultra-high pressure is 15 min(400 MPa),the structure of vegetarian sausage is dense and uniform,and more bound water can be formed.Water holding capacity,gel strength and elasticity were the maximum values between groups.(5)The vegetarian sausages were prepared according to the developed vegetarian sausage formula,and stored at 0°C and 10°C respectively.The quality changes of the vegetarian sausages during refrigeration were analyzed,and the shelf life was predicted.The test results showed that the gel strength,cohesion,recovery and sensory evaluation of vegetarian sausage showed a trend of first increasing and then decreasing during the storage process.The 0 ? storage group reached the maximum value in the fourth week of storage,and the 10 ? storage group reached the maximum value.The storage group reached the maximum value in the second week of storage;with the prolongation of storage time,the water holding capacity of vegetarian sausages decreased,and the TBARS value increased.The shelf life at ?storage temperature is 27.64 d. |
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