该研究对大豆植物基培根在不同的解冻(流水、静水、微波、常温解冻)和加工方式(蒸制、烤制、煎制)处理后的营养和品质变化及其影响进行了分析和研究。结果表明,在解冻方式中,微波解冻对植物基培根品质影响最大,其解冻后的样品脂肪含量(1.43%)显著高于其他组,亮度L*值(31.78)和黄蓝b*值(15.69)显著低于其他组,且微观结构与其他组差异较大,呈无序多孔状。在加工方式中,蒸制对植物基培根的影响程度最小,煎制与烤制对植物基培根的营养成分和质构影响较大,蒸制处理后的样品水分活度(68.09%)显著高于其他组,蛋白质含量(2.75%)显著低于其他组,其硬度、弹性和咀嚼性均与其他组形成显著性差异。该研究内容可以为后续植物基培根的生产加工提供建议。
The nutritional and quality changes of soybean plant-based bacon were analyzed and studied under various thawing methods (running water, still water, microwave, and room temperature) and processing methods (steam, roast, and fry) were examined and analyzed in this study.Results showed that microwave thawing exerted the greatest influence on the quality of plant-based bacon among the thawing methods.Specially, the fat content of the samples under microwave thawing (1.43%) was significantly higher than those of other methods, L* value (31.78) and b* value (15.69) were significantly lower than those of the other groups.Furthermore, the microstructure was obviously different from that of the other groups, exhibiting a disordered and porous appearance.With respect to the processing methods, steam displayed less impact on plant-based bacon, while roast and fry significantly impacted its nutritional content and textural properties.The water activity of samples after steam treatment (68.09%) was significantly higher than that of the other groups, and its protein content (2.75%) was significantly lower than that of the other groups.Additionally, its hardness, elasticity, and chewiness demonstrated considerable differences compared to those of the other groups.The result of this study can provide suggestions for the production and processing of plant-based bacon in future times.
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