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来源：百度知道 编辑：UC知道 时间：2024/06/06 04:24:32
摘要：本试验以高水分组织化大豆蛋白为原料，通过少孢根霉发酵生产新型无盐主食型发酵组织蛋白，一方面挤压法变性的大豆蛋白变性程度均优于传统发酵的蒸煮变性的前处理，另一方面挤压形成的组织化蛋白表面有微细的孔，有利于菌丝进入原料内部，可以充分利用原料营养物质，使产品营养风味和质构更接近于肉类，通过分析发酵工艺对发酵组织化大豆蛋白品质的影响，在单因素实验的基础上，采用正交试验确定了少孢根霉发酵组织化大豆蛋白的最佳发酵条件：发酵温度为30℃，接种量为3%，发酵时间为30h，在该最优条件下测得的发酵组织大豆蛋白氨基氮含量为0.294g/100g。
关键词：组织化大豆蛋白；少孢根霉；发酵豆制品
要英文翻译的
Organization of soybean protein fermentation products
Abstract: the experiment with high moisture organization of soybean protein as raw material, through a few pollen rhizopus fermentation production new salt-free diet, on the one hand, the organization of fermentation method of proteins extruded soybean protein degeneration of degeneration is superior to conventional fermentation degree of cooking degeneration, on the other hand extrusion forming the surface proteins, the fine holes in raw hypha can make full use of raw materials, product, make nutrients nutrition flavor quality and more close to meat, through the analysis of fermentation organized by fermentation of soybean protein, the influence of quality in the single factor experiment based on orthogonal test, the less spore rhizopus fermented soy proteins organized the optimum conditions of fermentation temperature for 30 degrees c, fermentation, 3% inoculated quantity, fermentation time for 30h, in the optimal co