基于清洁标签的植物基鸡排配方优化及蛋白质营养学评价

Optimization of Plant-based Chicken Steak Formulation Based on Clean Label and Protein Nutritional Evaluation

摘要:

该研究以生产企业现有植物基鸡排配方为基础，对辅料及食品添加剂进行减量化研究，以达到清洁标签的目的。采用质构仪测定和感官评价的方法，研究L-半胱氨酸、亚麻籽胶、魔芋胶、蛋清粉、菊粉、TG酶的不同质量分数对产品质构及感官品质的影响，形成基于清洁标签的配方如下（质量分数）：大豆拉丝蛋白12.26%，花生拉丝蛋白7.36%，水53.96%，大豆油14.72%，大豆分离蛋白粉3.68%，谷朊粉3.07%，L-半胱氨酸0.1%，TG酶(液态）0.49%，复合调味料4.37%，盐0.74%，白糖1.47%。该研究将该配方植物基鸡排与鸡肉鸡排进行蛋白质营养价值比较，其蛋白质消化率为37.56%，与鸡肉鸡排（蛋白质消化率为41.85%）接近；必需氨基酸含量占总氨基酸含量的比例（EAA/TAA）为0.41，必需氨基酸与非必需氨基酸的比例（EAA/NEAA）为0.71，均达到FAO/WHO所提出的标准；氨基酸评分（AAS）为1.71，化学评分（CS）为1.26，属于优质蛋白质。基于对上述指标的分析，该研究在保证品质的前提下，去除原配方中的4种辅料及添加剂（亚麻籽胶、魔芋胶、蛋清粉、菊粉），为植物基肉制品的标签清洁化和蛋白质营养学评价提供了可靠依据。

Abstract:

In this research, a reduction study was carried out on the excipients and food additives was investigated on the basis of the existing plant-based chicken steak formula of the manufacturer to achieve clean label. The effects of different mass fractions of L-cysteine, flaxseed gum, konjac gum, egg white powder, inulin, and TGase on the texture and sensory quality of the product were investigated by texture analyzer and sensory evaluation. The formula based on clean label was formed as follows (mass fractions): soybean pullulan protein, 12.26%; peanut pullulan protein, 7.36%; water, 53.96%; soybean oil, 14.72%; soybean isolate protein powder, 3.68%; gluten powder, 3.07%; L-cysteine, 0.1%; TGase (liquid), 0.49%; compound seasoning, 4.37%; salt, 0.74%; white sugar, 1.47%. Then, the protein nutritional value of plant-based chicken steak formulated as above was compared with that of chicken steak. The protein digestibility of the plant-based chicken steak was 37.56%, which was close to that of the chicken steak (protein digestibility: 41.85%); its ratio of essential amino acid content to total amino acid content (EAA/TAA) was 0.41, and the ratio of essential amino acids to non-essential amino acids (EAA/NEAA) was 0.71, both of which met the standards set by FAO/WHO; its amino acid score (AAS) was 1.71 and the chemical score (CS) was 1.26. The results indicated that the plant-based chicken steak was a high-quality source of protein. Based on the analysis of the above indicators, four excipients and additives (flaxseed gum, konjac gum, egg white powder, and inulin) were removed from the original formula under the premise of quality assurance, which provides a reliable basis for label cleaning and protein nutritional evaluation of plant-based meat products.