不同原辅料的种类及添加量对素食香肠的质构有一定影响。该研究通过Warner-Bratzler剪切测试、全质构测试、感官评定以及主成分分析方法,建立素食香肠嫩度综合评价模型,得出主成分1(咀嚼特性)和主成分2(黏性),并结合后续生产需求、素食配方研究以及口感需求,得出大豆分离蛋白、谷朊粉、马铃薯淀粉、乳液和额外水的最适添加量分别为57.5 g(占总体质量9.9%,下同)、40 g(8.8%)、50 g(8.5%)、110 g(27.8%)和25 g(4.9%)。素食香肠的蒸煮损失率与质构特性相关性不大,说明原辅料的种类和添加量会对素食香肠的评价方法产生变化。主成分分析方法表明,不能将剪切力作为素食香肠嫩度评价的唯一评价指标,应将剪切力与质构特性相结合进行综合评价。该研究为后续素食食品的质构分析、感官评定、嫩度研究以及配方筛选提供了参考。
The types and addition of different raw materials have a certain effect on the texture of vegetarian sausages. This established a comprehensive evaluation model for the tenderness of vegetarian sausages through Warner-Bratzler shear test, texture profile analysis, sensory evaluation and principal component analysis method, and obtained principal component 1 (mastication) and principal component 2 (viscosity). Combined with subsequent production requirements, vegetarian formula research and taste requirements, in conclusion, the optimum addition of soy protein isolate, gluten flour, potato starch, emulsion, and extra water was 57.5 g (9.9% of the total, the same below), 40 g (8.8%), 50 g (8.5%), 110 g (27.8%), 25 g (4.9%), respectively. The cooking loss rate of vegetarian sausages had little correlation with the texture parameters, indicating that the types and addition of raw materials would change the evaluation methods of vegetarian sausages. The principal component analysis method proved that the shear force could not be regarded as the only main evaluation index for the tenderness of vegetarian sausage, but should be combined with texture properties for comprehensive evaluation. A comprehensive evaluation should be carried out in combination with shear force and texture parameters. This research provides references for texture parameters analysis, sensory evaluation, tenderness research and formula selection of vegetarian food.
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