摘要
以感官评价为指标,通过单因素试验和正交试验优化大豆组织蛋白品质改进配方,确定物料蛋白质含量为73.8%,食盐添加量1.0%,碳酸氢钠添加量0.8%,大豆磷脂添加量0.5%。在该条件下获得品质更优的大豆组织蛋白,产品色泽光亮,具有较好的咀嚼性、弹性和明显纤维状结构。
Using sensory evaluation as the index, the formula to improve the quality of textured soy protein was optimized. The results showed that the expected quality of the textured soy protein was best with good color, high elasticity and toughness, obvi- ous fibrous structure when the formula was 73.8% protein material, 1.0% NaC1,0.8% NaHC03, and 0.5% soybean phos- pholipids.
出处
《大豆科学》
CSCD
北大核心
2013年第3期406-409,共4页
Soybean Science
