温度、水份对大豆组织化蛋白物理性能的影响

Study on Temperature and Moisture Effects on Characteristics of Textured Protein Product

本研究以冷榨豆饼为原料，在小型单螺杆挤压机（FM-70）上，研究了温度和水分对组织蛋白产品的物理性能的影响，综合质量考虑，200℃、20∶13料水比为最佳工艺参数。

Study on effects of temperature and feed moisture on physical characteristics of the texturized protein product was carried on with a small single screw extruders (FM-70）on cold crushed raw soybean. The optional processing parameters for qualities were 200℃ and material∶water=20∶13 respectively.