大豆组织蛋白

大豆组织蛋白素食肉块的研制

An investigation on vegetarian meat from the textured soybean protein

国产大豆组织蛋白的营养评价

Evaluation of the nutritive quality of domestic textured soybean protein

为此，介绍了SDP-45小型单螺杆膨化机在生产大豆组织蛋白时所遇到的问题，对该机不足之处进行改进，使之达到试验要求。

This paper presents problems of producting textured protein on the small single screw extruder Model SDP-45 , screw extruder was upgraded in order to meet the needs of the experiment .

大豆组织蛋白的处理工艺及在肉制品中的应用

Study on soybean organize albumen treatment technology and application in meat productions

目前，大豆组织蛋白的加工主要采用挤压膨化法。

At present , Textured soy protein is mainly processed by extrusion .

温度和水分对大豆组织蛋白营养成分的影响

Effects of temperature and water on the nutrition composition of texturized soybean protein

低温脱溶大豆组织蛋白组；

Low heat treated textured soybean protein group ;

大豆组织蛋白素食品的开发研究

The Research is about Textured Soy Protein and Its Application in the Vegetarian Food

国产大豆组织蛋白混合膳食人体表观消化率的研究

A study of human digestibility of mixed diets containing textured soybean proteins made in China

大豆组织蛋白在猪肉丸中的应用

Textured Soy Protein Applied in Pork Meatball

简要介绍了挤压膨化法生产大豆组织蛋白的原理及影响因素，并介绍了挤压过程中物料的变化。

The principle , influence factor and material changes of preparing extruded soybean protein with twinscrewderevaporater are introduced .

作者用化学和生物学方法测定了不同温度脱溶豆粕制成的大豆组织蛋白的营养价值。

The nutritive value of different heat processed textured soybean proteins was measured by means of chemical and biologic methods .

实验分为4组，每组10头雄性断乳大鼠。（1）高温脱溶大豆组织蛋白组；

The experiment was divided into four groups ( 10 rats , each ): ( 1 ) High heat treated textured soybean protein group ;

以大豆组织蛋白为对象，研究了它的基本性质，并比较研究了酸、碱、热等理化因素与豆醒味等杂味及胀气因素的关系。

Studied soybean organize albumen fundamental property , and comparative studied on the relations of sour , alkali , hot physics , chemistry factors and beans offensive smell .

本文采用新型双螺杆食品挤压机，进行了挤压加工大豆组织蛋白和工程肉制品的试验研究，获得了螺杆转速、含水量和温度对挤压过程和产品组织化质量的影响规律。

The effect of processing variables , such as screw speed , feed moisture and barrel tcmperature of extrusion process to the property of extrudate was experimentally studied using a new co-rotating twin-screw cooking extruder .

温度、水份对大豆组织化蛋白物理性能的影响

Study on Temperature and Moisture Effects on Characteristics of Textured Protein Product

大豆组织化蛋白加工工艺对其物理性能影响分析

The effect of the processing of the soy texturized protein on its physical characteristics

分析了温度、水分等工艺条件对大豆组织化蛋白物理性能的影响。

Effects of temperature , moisture and other factors on physical characteristics of soy texturized protein were studied .