大豆拉丝蛋白素食肉干工艺

The Processing Technology of Vegetarian Jerky with Soybean Drawing Protein

植物肉是近几年市场上的流行品类,尤其是大豆拉丝蛋白产品,因其具有丰富的营养价值和类似于肉的口感而得到消费者的认同。试验以大豆拉丝蛋白为主要原料,采用单因素法试验及响应面法得出最佳烧烤植物肉干配方。结果表明,控制成品水活0.7以下,辅以感官、水分、微生物等指标确定植物肉干保质期为9个月。

In recent years, plant meat has been a very popular category in the market, especially the soybean drawing protein. Because of its nutritional value and taste similar to meat, it has been recognized by consumers. The soybean drawing protein was used as the main raw material. The best formula was obtained by single factor test and response surface method test. According to sensory, moisture and microorganism index, the shelf life of the plant meat could reach 9 months by controlling the water activity below 0.7.