为保障老年人的健康需求,营养易食的产品亟待开发。该研究通过双螺杆挤压技术制备植物基肉干,在不同种类植物蛋白筛选的基础上,结合马铃薯蛋白挤压后硬度、咀嚼性较小等特点,旨在设计加工易咀嚼和吞咽的植物基肉干产品。单一马铃薯蛋白挤压产品成型性较差,因而采用单纯形格子点集混料设计方法,复合豌豆蛋白、绿豆蛋白和燕麦蛋白等植物蛋白,并基于因子分析原理对复合蛋白挤压肉干产品的色泽、质构、水分、感官等特性进行综合评价。当各蛋白原料为马铃薯蛋白∶绿豆蛋白∶燕麦蛋白=0.55∶0.21∶0.24(质量比)时,挤压肉干产品的综合评分达到最优。此时复合蛋白挤压制备的植物基肉干具备类似肉干的口感,而低纤维化的质构利于咀嚼吞咽困难人群食用。
To meet the health needs of the elderly, nutritional and edible products need to be developed.Plant-based jerky was prepared using twin-screw extrusion technology.After screening various plant proteins, potato protein was selected as the target material due to its low hardness and chewiness after extrusion.The aim of this work was to develop a plant-based jerky product that was easy to chew and swallow.However, the poor formability of the single potato protein extrusion product needed to be optimized.Thus, simplex-lattice design method was adopted to blend plant proteins, including pea protein, mung bean protein, and oat protein.Comprehensive evaluations of the color, texture, moisture content, and sensory properties of the compound protein jerky products were conducted based on factor analysis principles.When the mass ratio of potato protein to mung bean protein to oat protein was 0.55∶0.21∶0.24, the comprehensive quality of jerky reached its optimum.At this ratio, the plant-based jerky extruded by compound protein exhibited a similar texture to traditional jerky, and the low fibrous texture was easier to chew for people with swallowing difficulties.
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