麻辣菽肉大豆加工工艺优化及安全管理研究

Processing Technology Optimization and Safety Management Research of Spicy Beans Meat Soybeans

麻辣菽肉大豆组织化食品是一种以大豆为主要原料,经过加工和调味后制成的素食产品。通过对加工工艺的研究,改进麻辣菽肉大豆组织化食品的质量,提高其质地、嚼劲和口感,使其更接近肉类制品,提高消费者的接受度和满意度。另外,麻辣菽肉大豆加工工艺的研究还能提高其市场竞争力,随着素食市场的扩大和对素食产品需求的增加,产品的质量、口感以及营养价值提升可以明显增强麻辣菽肉大豆的竞争力,进而吸引更多消费者选择该产品。该研究基于此,通过单因素试验和正交试验对麻辣菽肉大豆组织化食品的膨化过程和油炸过程加工工艺进行研究和优化,发现麻辣菽肉大豆组织化食品的最佳加工工艺为料液比20∶15、棕榈油、油炸温度130℃、油炸时间55 s、机筒温度150℃和螺杆转速300 r/min。

Soybean textured food spicy beans meat is a vegetarian product made with soybeans as the main raw materials after processing and flavoring.Through the research on processing technology,the quality of soybean textured food spicy beans meat is improved,its texture,chewiness and taste are improved,so as to make it closer to meat products and improve the acceptance and satisfaction degree of consumers.In addition,the research on the processing technology of spicy beans meat soybeans can also improve its market competitiveness.With the expansion of vegetarian market and the increasing demand for vegetarian products,the improvement of quality,taste and nutritional value of the products can significantly enhance the competitiveness of spicy beans meat soybeans,thus attracting more consumers to choose this product.Based on this,the processing technology of puffing process and frying process of soybean textured food spicy beans meat is studied and optimized through single factor test and orthogonal test in the study.It is found that the best processing technology of soybean textured food spicy beans meat is solid-liquid ratio of 20∶15,palm oil,frying temperature of 130℃,frying time of 55 s,barrel temperature of 150℃ and screw rotational speed of 300 r/min.