Raws li Ntiaj Teb Kev Noj Qab Haus Huv thiab Kev Tsim Kho Cov Ntsiab Lus Txiaj Ntsig, cov nroj tsuag cov khoom lag luam muaj txiaj ntsig zoo tshaj plaws. Raws li ib tug "txhua-rounder" nyob rau hauv cov nroj tsuag-based protein tsev neeg,kua proteinTau dhau los ua cov khoom siv tseem ceeb rau cov khoom lag luam kev hloov pauv thiab hloov kho tshiab, muaj kev dag nws cov khoom noj, ua haujlwm, thiab kev lag luam zoo. Nws tsis tsuas yog npias lub hom phiaj ntawm kev ua kom muaj txiaj ntsig cov zaub mov noj thiab ua noj ua haus kom muaj kev xaiv cov zaub mov kom ruaj khov.
Cov ntsiab lus zoo ntawm soy protein
Sib txawv Kev Ua Haujlwm:Kua proteinSib cais muaj rau cov qauv tseem ceeb ntawm nws cov qauv molecular: emulsification tuaj yeem siv cov khoom noj khoom noj, xws li ncua lactose lactose crystallization hauv cov mis nyuj khov; Kev khiav dej muab cov khoom lag luam cov khoom lag luam ua kom muaj peev xwm ua haujlwm zoo, ua ntau dua cov khoom tau los ntawm 20%; Kev nqus roj roj yuav kaw tau lub cev rog thiab txo kev ua haujlwm poob; Gelling muab cov pob txha loj me rau cov hmoov nplej thiab lub neej ntev; Foaming muab cov khoom noj ci rau cov qauv muag muag; Thiab zaj duab xis tsim ua kom zoo tshaj plaws cov qauv ntawm cov khoom noj bionic. Cov yam ntxwv no muab cov tuam txhab noj khoom noj khoom noj nrog kev ua tiav kev ua tiav los ntawm kev tsim cov khoom lag luam high-end
Nqi Nqi Siv Nyiaj Txiag - piv rau tsiaj cov protein,kua proteinTxo cov khoom siv raw los ntawm 30% -50%, nrog cov khoom ruaj khov txhawb los ntawm cov txiv neej loj ua kev txwv thiab ua cov thev naus laus zis. Piv txwv li, cog cov nqaij cov nqaij sivkua proteinRaws li lub hauv paus muaj cov nqi ntau lawm tsuas yog 60% -70% ntawm cov nqaij ua ib txwm muaj, txhim kho cov lag luam nyiaj tau los ntawm cov nyiaj.
Kev ua lag luam ntau yam kev ua lag luam: raws li ua tiav protein tag nrho,kua proteinMuaj tag nrho 8 qhov tseem ceeb ntawm cov amino acids thiab yog cov roj (cholesterol). Kev tshawb fawb qhia tau tias kev nkag siab txhua hnub ntawm 25 gramskua proteinYuav txo cov roj lipoprotein tsawg los ntawm 10% -15%, thaum nws isoflavones ua kom haum pob txha kev txhim kho. Qhov no ua rau nws muaj cov khoom siv tsis zoo rau cov khoom siv tsis zoo, fortificance cov khoom lag luam zoo, thiab cov khoom noj khoom haus senterition.
Ntau yam kev thov daim ntawv teev npe hauv kev lag luam khoom noj khoom haus
Ua kom zoo dua kev txhim kho hauv kev ua yeeb yam: ntxiv 2% -5% ntawm cov protein cais tawm cov kua txiv uas muaj peev xwm txhim kho cov kua txiv thiab slicabability ntawm ham, meatballs, thiab lwm yam; Ntxiv 3% hauv cov khoom nplej zom tuaj yeem nce lub zog tensile ntawm cov noodles thiab txo tus nqi hla; Hloov 10% -20% ntawm cov mis nyuj hmoov hauv cov khoom noj siv mis tuaj yeem ua kom pom kev tsis zoo thiab saj ntawm cov mis nyuj khov.
Kev ua kom lub cev muaj zog tshiab hauv cov zaub mov qog: los ntawm cov txheej txheem texturization,kua proteintuaj yeem hloov pauv mus rau hauv cov khoom nruab nrab zoo li texturedkua proteinthiab high noo noo extruded protein, txuas ntxiv ua rau hauv cov neeg tsis noj nqaij steaks thiab qog cws. Kev tshawb fawb qhia tau hais tias hloov cov nqaij ntses hauv surimi cov khoom lag luam elasticity thiab chewiness thaum txiav nyiaj ntau dua 30.6% ib xyoos ib xyoos hauv kev ua neeg tsis noj nqaij.
Kev noj khoom haus precision rau cov khoom noj tshwj xeeb tshwj xeeb: nrog cov tshuaj tiv thaiv me me thiab cov khoom noj zoo tshaj,kua proteinyog qhov kev xaiv tsis tsim nyog hauv kev noj cov tshuaj noj kom raug tsim kho kom raug phais thiab kev txhim kho cov leeg. Nws cov ntsiab lus leurine surpass cov tsiaj muaj protein los ntawm 15%, ncaj qha rau cov khoom xyaw ua si hauv cov khoom noj ua haus ua si.
Qhov zoo ntawm cov roj carbon tsawg thiab cov kev lag luam ncig
Nyob rau hauv cov ntsiab lus ntawm lub ntiaj teb huab cua kub ntxhov thiab cov cuab yeej siv,kua proteinTau dhau los ua tus neeg tsav tsheb tseem ceeb rau kev txhim kho kev lag luam uas muaj kev lag luam nrog nws cov ntawv xov xwm muaj pa roj carprint tsawg. Piv nrog cov tsiaj protein, thaj tsam thaj av yuav txo qis los ntawm 60%, thiab lub tsev cog khoom roj nchuav tsuas yog 1/10 ntawm nqaij nyug. Ib qho ntxiv, los ntawm cov khoom lag luam xws li cov neeg quavkua proteintuaj yeem ua tiav rau hauv cov ntaub ntawv ntim khoom tsis zoo lossis cov khoom noj tsiaj tsiaj, ua tiav 'xoom khib nyiab' nyob rau hauv tag nrho cov saw hlau.
Los ntawm cov mis nroj tsuag ntawm cov khoom noj tshais rau cov tshuaj tiv thaiv protein rau cov khoom noj,kua proteinyog kev hloov chaw ua lag luam ib txwm muaj khoom lag luam. Tsav los ntawm ob qhov tseem ceeb ntawm kev noj qab haus huv thiab ecology,kua proteinyog hloov zuj zus los ntawm ib qho kev sib txuas ntxiv rau lub koom haum uas xaiv tswv yim. Kev siv zog yav tom ntej yuav tsum tsom mus rau kev siv thev naus laus zis los ua cov homogenization, thiab khoom siv tes ua lus Suav hauv cov nroj tsuag.
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Lub Sijhawm Post: Apr-08-2025