Keywords

Textured Soybean Protein, Twin-Screw Extruder, Formula?

Abstract

Using sensory evaluation as an indicator, the formula for improving the quality of soybean tissue protein was optimized through single factor experiments and orthogonal experiments. It was determined that the protein content of the material was 73.8%, the salt addition amount was 1.0%, the sodium bicarbonate addition amount was 0.8%, and the soybean lecithin addition amount was 0.5%. . Under this condition, better quality soybean textured protein is obtained. The product has bright color, good chewiness, elasticity and obvious fibrous structure.

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Original research done by Dong Ping, Feng Xuqiao, Li Baohua, Ba Jin, Feng Zhuang

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