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Formula Optimization to Improve Quality of Textured Soy Protein(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年03期
Page:
406-409
Research Field:
Publishing date:

Info

Title:
Formula Optimization to Improve Quality of Textured Soy Protein
Author(s):
DONG Ping1; 3; FENG Xu-qiao1; 2; LI Bao-hua3; BA Jin3; FENG Zhuang3
(1.College of Food Science,Shenyang Agricultural University,Shenyang 110161,China；2.Research Institute of Food Science,Bohai University,Jinzhou121013,China；3.Liaoning Bofeng Group,Liaoyang 111212,China)
Keywords:
Textured soy protein; Twin-screw extruder; Formula
PACS:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2013.03.0406
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

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Last Update: 2014-03-04