大豆科学2013，Vol.32Issue(3)：406-409,4.
大豆组织蛋白品质的配方改进
Formula Optimization to Improve Quality of Textured Soy Protein
董萍 1冯叙桥 2李宝华 1巴金 3冯壮2
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110866
- 2. 辽宁博丰集团有限公司,辽宁辽阳111212
- 3. 渤海大学食品科学研究院,辽宁锦州121013
- 折叠
摘要
Abstract
Using sensory evaluation as the index,the formula to improve the quality of textured soy protein was optimized.The results showed that the expected quality of the textured soy protein was best with good color,high elasticity and toughness,obvious fibrous structure when the formula was 73.8％ protein material,1.0％ NaCl,0.8％ NaHCO3,and 0.5％ soybean phospholipids.关键词
大豆组织蛋白/双螺杆挤压膨化机/配方Key words
Textured soy protein/ Twin-screw extruder/ Formula分类
轻工纺织引用本文复制引用
董萍,冯叙桥,李宝华,巴金,冯壮..大豆组织蛋白品质的配方改进[J].大豆科学,2013,32(3):406-409,4.
