| 张研彦1， 位卫卫1， 王澍2， 钟武1,3， 殷娇娇1,3， 张星河1,3， 高盼1,3.人造素肉饼核心原料配方多指标响应优化研究[J].中国油脂,2026,51(8):.[ZHANG Yanyan1， WEI Weiwei1， WANG Shu2， ZHONG Wu1,3，
YIN Jiaojiao1,3， ZHANG Xinghe1,3， GAO Pan1,3.Multi-objective response optimization of key ingredient formulations in plant-based meat patty[J].China Oils and Fats,2026,51(8):.] |
| 人造素肉饼核心原料配方多指标响应优化研究 |
| Multi-objective response optimization of key ingredient formulations in plant-based meat patty |
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投稿时间：2025-08-01 修订日期：2026-03-21 录用日期：2025-09-28
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250355 |
| 中文关键词: 人造素肉饼 综合评分法；配方优化 |
| 英文关键词:plant-based meat patty comprehensive scoring method formulation optimization |
| 基金项目: |
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| Author Name | Affiliation | | ZHANG Yanyan1， WEI Weiwei1， WANG Shu2， ZHONG Wu1,3，
YIN Jiaojiao1,3， ZHANG Xinghe1,3， GAO Pan1,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
3.National Key
Laboratory for Market Regulation (Edible Oil Quality and Safety), Wuhan 430023, China |
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| 中文摘要: |
| 人造素肉饼是满足人们对肉产品需求的良好替代品，但在质构上其仍与动物肉存在一定差距。为得到质构、感官良好的人造素肉饼，以大豆组织蛋白为主要原料制备人造素肉饼。通过单因素实验考察了黏合剂（马铃薯变性淀粉、魔芋胶、壳聚糖）种类和添加量及水、大豆分离蛋白、谷朊粉、调和油添加量对人造素肉饼质构、蒸煮损失率、感官评分和色泽的影响，并基于正交实验结合综合评分法优化人造素肉饼的配方。结果表明，人造素肉饼的最佳黏合剂为魔芋胶，最佳配方为魔芋胶添加量1.5%、水添加量20%、大豆分离蛋白添加量6%、谷朊粉添加量35%、调和油添加量12%（以大豆组织蛋白湿基质量计），在此条件下所得人造素肉饼的感官评分为8.60分，硬度为14.05 N，内聚性为0.63，弹性为0.71，咀嚼性为5.46 N，蒸煮损失率为5.33%，且风味似肉，质构良好。采用优化的配方开发了能满足感官和品质需求的优质人造素肉饼产品。 |
| 英文摘要: |
| Plant-based meat patty is a good alternative to meet people′s demand for meat products, but there are still certain differences in texture compared to animal meat. In order to obtain plant-based meat patty with good texture and sensory quality, plant-based meat patty was prepared using textured soy protein as the main raw material. A single-factor experiment was conducted to investigate the effects of binder (potato modified starch, konjac gum, chitosan) types and dosage, and dosages of water, soy protein isolate, gluten powder, blended oil on the texture, cooking loss rate, sensory score, and color of the plant-based meat patty. Based on the orthogonal experiment combined with the comprehensive scoring method, the formulation of the plant-based meat patty was optimized. The results indicated that the optimal binder was konjac gum, and the best plant-based meat patty formulation was 1.5% konjac gum, 20% water, 6% soy protein isolate, 35% gluten powder and 12% blended oil (based on the wet mass of textured soy protein). Under these conditions, the sensory score of the plant-based meat patty was 8.60, hardness was 14.05 N, cohesiveness was 0.63, elasticity was 0.71, chewiness was 5.46 N, and cooking loss rate was 5.33%. The flavor of the plant-based meat patty resembled meat and had good texture. A high-quality plant-based meat patty product that meeting the sensory and quality requirements can be developed using the optimized formulation. |
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