食品工业科技Issue(9)：110-115,6.
大豆组织蛋白丸子配方的优化研究
Optimization of formula for the meatball with textured soy protein
摘要
Abstract
The ball was produced by textured soy proteins for main material,which not only raised the product＇s nutritional value,but also reduced production costs.In this essay,simplex lattice design was used to analyze the formula for the meatball with textured soy protein and texture analyzer was used to measure.The results showed that the textured soy protein played important role in springiness,chewiness,resilience and sensory evaluation were related with soy protein isolate.By comprehensive consideration of production cost and technological requirements,the definitive formula for the ball was：pork 14.9%,textured soy protein 59.6%,soy protein isolate 5%,modified starch 13.4%,soybean oil 7.1%.Under these conditions,springiness,chewiness,resilience and sensory evaluation of the ball were respectively 0.921,1469.323,0.510 and 21.62.The relative error of obtained results were within±1% compared with theoretical prediction,indicated that the established model was effective in practice.关键词
大豆组织蛋白/丸子/单纯形格子法/质构仪Key words
textured soy protein/ball/simplex lattice/texture analyzer分类
轻工纺织引用本文复制引用
王笛,迟玉杰..大豆组织蛋白丸子配方的优化研究[J].食品工业科技,2011,(9):110-115,6.基金项目
黑龙江省自然科学基金重点项目 （）
