人造牛肉的研究

将植物制成蛋白纤维,生产色、香、味、质地及口感均酷似天然肉品的研究在国外已取得重大进展,产品已广泛应用于学校、医院、监狱等的食堂中。我国在这方面的研究则刚兴起,本文根据天然牛肉纤维较粗的这一特点,应用“粗纺法”直接将大豆分离蛋白纺成1mm左右的纤维,以此为原料生产人造牛肉,并对该法存在的问题及解决途径作了探讨。

Study on the Artificial Beef

The artif ical beef with the same color , flavour taste and texture as nature beef is producted from the protein fibres in diameter 1. 0 mm or so, wich are spun with soybean protein isolate (SPI) solution treated by alkali. The solution is injected into a pool containing acid and salt in it where the SPI is coagulated into fibres. The spinning can be well carried out under the conditions of the SPI conc. as 15% or so , the amount of sodium hydroxide added as 0. 9%, the spinning speeds as 3. 49 to 3. 57 cm/s. The fibres with water -weight of 65% are heat -adhibited at some prsesures with prepared food paste from flour , beeef oil, sodium alginate and the artificial beef is actquired , which has as rich nutrition as nature beef , and hardly chlesterol.