摘要
以素牛排(植物拉丝蛋白)为主要研究对象,用3种不同加工工艺生产素牛排。结果表明:含有油炸和卤制2种工艺产品香气浓郁、口感醇厚,但在存放过程中易出现油脂氧化、酸败现象;无油炸工艺产品,香气和口感比较柔和,比较符合现代人对健康、美味的追求;综合评价第3种加工工艺更有发展趋势。
In this paper, soybean drawing protein was taken as the main materials, and provided three kinds of vegetarian steaks. The results showed that: the first two products were taste mellow and rich aroma, but they could appear rancidity phenomenon in the storage process; the third products without fried process, taste and smell soft.
出处
《食品科技》
CAS
北大核心
2016年第12期31-34,共4页
Food Science and Technology
关键词
拉丝蛋白
加工工艺
休闲食品
健康
soybean drawing protein
process
leisure food
healthy