| 大豆蛋白脂肪模拟物的工艺研究 |
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| 引用本文： | 郭奇玥,景程茜,庞博,马玲.大豆蛋白脂肪模拟物的工艺研究[J].中国调味品,2020(3):38-41. |
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| 作者姓名： | 郭奇玥 景程茜 庞博 马玲 |
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| 作者单位： | 山西农业大学食品科学与工程学院 |
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| 基金项目： | 山西省重点研发计划项目(201703D221027-1) |
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| 摘 要： | 探究从大豆中提取蛋白来制作脂肪模拟物的最佳工艺。以粘度和持水性为指标,设计单因素试验探究大豆蛋白脂肪模拟物浓度、均质转速和均质时间对制得的脂肪模拟物粘度和持水性的影响。通过三因素三水平正交试验得出了制作大豆蛋白脂肪模拟物的最佳工艺条件,即当大豆蛋白浓度为10%,在转速13000 r/min下高速匀浆40 s,制得的大豆蛋白脂肪模拟物的综合品质最优。
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| 关 键 词： | 大豆蛋白 脂肪 匀浆 脂肪模拟物 |
Research on Process of Soybean Protein Fat Analogue |
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| GUO Qi-yue,JING Cheng-xi,PANG Bo,MA Ling.Research on Process of Soybean Protein Fat Analogue[J].China Condiment,2020(3):38-41. |
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| Authors: | GUO Qi-yue JING Cheng-xi PANG Bo MA Ling |
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| Affiliation: | (College of Food Science and Technology,Shanxi Agricultural University,Taigu 030801,China) |
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| Abstract: | To explore the best process for making fat analogue by soybean protein,take the viscosity and water holding capacity as the indexes,single factor experiment is designed to investigate the effects of soybean protein fat analogue concentration,homogenization rotating speed and homogenization time on the viscosity and water holding capacity of soybean protein fat analogue.The best process conditions for the production of soybean protein fat analogue are obtained by three factors-three levels orthogonal experiment,the comprehensive quality of soybean protein fat analogue is the best when the soybean protein concentration is 10%,with the homogenization rotating speed of 13000 r/min for 40 s. |
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| Keywords: | soybean protein fat homogenization fat analogue |
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