调质处理工艺对大豆蛋白组织化特性影响的研究  

Influence of Modified Treatment Technology on the Soy Protein Textured Property

作　　者：贾旭[1] 安红周[1,2] 李盘欣 韩晓凯 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南省南街村(集团)有限公司,河南临颖462600

出　　处：《农产品加工（下）》2010年第2期17-19,共3页Farm Products Processing

基　　金：河南省重点科技攻关项目(072102110004)

摘　　要：以大豆蛋白为原料,研究调质处理对大豆理化特性的影响,以便生产更加优质的大豆组织蛋白。结果显示,最佳工艺参数为:喂料转速20r/min,蒸汽压力0.3MPa。The soy protein was used as raw material and the impact of physical and chemical properties of soy were analysised by the modified treatment. And then the product of better textured soy protein were obtained. Finally the optimum modified treatment technology were obtained as follows： feeding speed： 20 rpm, steam pressure： 0.3 MPa.

关 键 词：大豆 凋质 理化特性 

分 类 号：TQ936.2[化学工程]