摘要
分析了温度、水分等工艺条件对大豆组织化蛋白物理性能的影响.实验结果表明,最佳工艺条件为温度190℃、料水比20∶15,此条件下生产出的产品有适度的堆积密度和吸水率,有较高的咀嚼强度.
Effects of temperature,moisture and other factors on physical characteristics of soy texturized protein were studied.The optimal processing parameters were as follows:temperature 190 ℃,the ratio of protein and water 20∶15.Under these circumstances,the product had proper accumulation density,water absorbency and good chewing intensity.
