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
