大豆分离蛋白基参菌薄片生产工艺优化及其理化特性分析

Optimization of production technology and analysis of physicochemical properties of soybean protein isolate based ginseng and mushroom flake

中文关键词:  大豆分离蛋白基  参菌薄片  工艺优化  理化特性

英文关键词:soybean protein isolate  ginseng and mushroom flake  process optimization  physicochemical properties

中文摘要:

      目的 基于大豆分离蛋白、木耳、榛蘑、元蘑、滑子蘑和人参等原料加工制成大豆分离蛋白基参菌薄片。方法 采用单因素及响应面试验法优化大豆分离蛋白基参菌薄片生产工艺, 并对其理化特性进行检测分析。结果 在参菌粉粒度210目、人参粉添加量3.1%、涂膜厚度0.8 mm和海藻酸钠添加量8.41%的条件下, 产品感官评分最高, 达94.7分。理化特性分析表明产品中蛋白质、脂肪和灰分含量分别为39.14 g/100 g、3.98 g/100 g和5.84 g/100 g, 并且含多种氨基酸。产品中人参皂苷Rb1、Re+Rg1和总皂苷含量分别为0.25 g/100 g、0.30 g/100 g和0.88 g/100 g。结论 影响大豆分离蛋白基参菌薄片感官评分的因素由大到小依次是参菌粉粒度、涂膜厚度、人参粉添加量、海藻酸钠添加量。本产品为即食产品, 营养丰富, 市场前景广阔。

英文摘要:

      Objective To prepare soybean protein isolate based ginseng and mushroom flake from soybean protein isolate, Auricularia auricula, Armillaria mellea, Hohenbuehelia serotina, Pholiota namek and Panax ginsen. Methods The single factor and response surface test were used to optimize the production technology of soybean protein isolate based ginseng and mushroom flake, and their physicochemical properties were analyzed. Results Under the conditions of 210 mesh size of ginseng powder, 3.1% of ginseng powder, 0.8 mm of coating thickness and 8.41% of sodium alginate, the sensory score of the product was the highest, reaching 94.7 points. Physicochemical analysis showed that the content of protein, fat and ash were 39.14 g/100 g, 3.98 g/100 g and 5.84 g/100 g, respectively, and contained a variety of amino acids. The content of ginsenoside Rb1, Re+Rg1 and total saponins in the product were 0.25 g/100 g, 0.30 g/100 g and 0.88 g/100 g, respectively. Conclusion The factors influencing the sensory score of soybean protein isolate are the particle size of ginseng powder, the thickness of coating film, the amount of ginseng powder and the amount of sodium alginate. This product is a ready-to-eat product with rich nutrition and broad market prospects.