[1]董 萍,冯叙桥,李宝华,等.大豆组织蛋白品质的配方改进[J].大豆科学,2013,32(03):406-409.[doi:10.11861/j.issn.1000-9841.2013.03.0406]
　DONG Ping,FENG Xu-qiao,LI Bao-hua,et al.Formula Optimization to Improve Quality of Textured Soy Protein[J].Soybean Science,2013,32(03):406-409.[doi:10.11861/j.issn.1000-9841.2013.03.0406]
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大豆组织蛋白品质的配方改进

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年03期 页码: 406-409 栏目: 出版日期: 2013-06-25
Title:
Formula Optimization to Improve Quality of Textured Soy Protein
作者:
董 萍1; 3; 冯叙桥1; 2; 李宝华3; 巴 金3; 冯 壮3
(1.沈阳农业大学 食品学院，辽宁 沈阳 110866；2.渤海大学 食品科学研究院，辽宁 锦州 121013；3.辽宁博丰集团有限公司，辽宁 辽阳 111212)
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)
关键词:
大豆组织蛋白; 双螺杆挤压膨化机; 配方
Keywords:
Textured soy protein; Twin-screw extruder; Formula
分类号:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2013.03.0406
文献标志码:
A
摘要:
以感官评价为指标，通过单因素试验和正交试验优化大豆组织蛋白品质改进配方，确定物料蛋白质含量为73.8%，食盐添加量1.0%，碳酸氢钠添加量0.8%，大豆磷脂添加量0.5%。在该条件下获得品质更优的大豆组织蛋白，产品色泽光亮，具有较好的咀嚼性、弹性和明显纤维状结构。
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

相似文献/References:

[1]董萍,吴韬,郑晓杰,等.HACCP体系在大豆组织蛋白生产中的应用[J].大豆科学,2014,33(06):903.[doi:10.11861/j.issn.1000-9841.2014.06.0903]
　DONG Ping,WU Tao,ZHENG Xiao-jie,et al.Application of HACCP in Textured Soy Protein Processing[J].Soybean Science,2014,33(03):903.[doi:10.11861/j.issn.1000-9841.2014.06.0903]

更新日期/Last Update: 2014-03-04