组织化大豆蛋白

高湿挤压技术生产组织化大豆蛋白工艺研究

Study on Textured Soy Protein Produced by High Moisture Extrusion Technology

高水分组织化大豆蛋白的挤压工艺和原料体系研究

Extrusion Technology and Raw Material System of High-moisture Textured Soy Protein

组织化大豆蛋白挤压工艺参数优化研究

Optimizing Extrusion Parameters of Texturized Soy Protein by Response Surface Method

操作参数对组织化大豆蛋白产品特性的影响

Effect of Process Parameters on Product Characteristics of Textured Soy Protein

单、双螺杆挤压组织化大豆蛋白的工艺研究

Study of technique on texture soybean protein with single-screw extruder and twin-screw extruder

利用扫描电镜对高水分组织化大豆蛋白产品的微观结构进行了观察和分析。

The micro-structure of high moisture textured soy protein was analyzed using scanning electric mirror .

高水分组织化大豆蛋白是一种应用湿法挤压技术生产的植物蛋白仿肉制品。

High moisture textured soy protein ( HM - TSP ) is a kind of meat analog made by high - moisture extrusion technology .

螺杆作用表征的指标及规律分别为：（1）螺杆元件是影响停留时间分布、螺杆填充度、组织化大豆蛋白产品的抗拉伸距离的主要因素，其贡献率在70%以上。

( 1 ) Screw element was the major factor in influencing residence time distribution , screw fill degree during extrusion , and tensile distance of extrudates .

以低温豆粕为原料，应用带冷却工艺的双螺杆挤压实验室工作站，开发出高水分组织化大豆蛋白产品的生产工艺；

Technology of high moisture textured soy protein ( HM-TSP ) was developed , by using a twin-screw ( extruder ) lab station with a long cold die .

本文主要介绍了大豆蛋白工业的国内外发展现状与前景，并重点论述了组织化大豆蛋白的现代化生产工艺和发展趋势。

The developments of soy protein industry in and abroad the world are mainly introduced in this article , and the modernized technology of texturization of soy protein are discussed importantly .

蛋白质的挤压组织化改性&大豆蛋白在挤压过程中的物理、化学变化

Protein Modification by Extrusion Texturization ─ Physical and Chemical Changes of Soybean Protein During the Extrusion