摘要
丝状大豆组织蛋白是以大豆分离蛋白和大豆粉为主料制得产品,蛋白质含量在65%以上,广泛地用在食品加工中。利用它作为主要原料,经特殊的工艺加工成肉的替代物(如香肠、丸子、肉松等)。由于它可以提高产品的营养价值,改善肉制品的组织结构,提高产品出品率,降低成本,增加经济效益,所以市场前景十分广阔。实验重点探讨几种机械加工方法和加工设备对丝状组织蛋白成丝的影响,分析了四种机械成丝的方法对产品成丝的影响,根据试验总结出合理的机械加工工艺,为机械化的大规模工业生产提供了参考。
The fibre TSP, which was produced from SPI and soy flour, includes 65% protein at least, being applied in the food pro- cessing widely, such as being substitute of meat for processing sausage, meatball and crushed dried pork. Because it might enhance the nutritional value of food, improve meat product organizational structure, enhance casting yield, reduce the cost and increase economic efficiency, therefore the market prospect is extremely broad. Several processing methods and processing equipments, which could influence the products, were investigated. Based on the experiment, the rational machine processing technique was gotten to provide reference for manufacturing production.
出处
《大豆科技》
2009年第3期40-43,48,共5页
Soybean Science & Technology
