Cov protein taum pauv (SPI) yog ib yam khoom xyaw uas siv tau ntau yam thiab muaj txiaj ntsig zoo uas tau nrov npe hauv kev lag luam khoom noj vim nws muaj ntau yam txiaj ntsig thiab kev siv. Los ntawm cov hmoov taum pauv uas tsis muaj roj ntau hauv qhov kub qis, cov protein taum pauv tau dhau los ntawm ntau txoj kev rho tawm thiab sib cais kom tshem tawm cov khoom tsis yog protein, ua rau muaj cov protein ntau dua 90%. Qhov no ua rau nws yog qhov chaw zoo heev ntawm cov protein zoo, tsis muaj roj cholesterol thiab tsis muaj rog, ua rau nws yog ib qho kev xaiv zoo rau cov neeg siv khoom. Nrog nws lub peev xwm los pab txo qhov hnyav, txo cov roj lipid hauv cov ntshav, txo cov pob txha poob, thiab tiv thaiv cov kab mob plawv thiab cov hlab ntsha hauv lub hlwb, cov protein taum pauv tau dhau los ua ib qho khoom xyaw muaj txiaj ntsig hauv ntau yam khoom noj.
Ib qho ntawm cov yam ntxwv tseem ceeb ntawm cov protein taum pauv yog nws txoj haujlwm hauv kev siv zaub mov. Nws muaj ntau yam khoom siv, suav nrog gelling, hydrating, emulsifying, nqus roj, solubility, foaming, o, organizing, thiab clumping. Cov yam ntxwv no ua rau nws yog ib qho khoom xyaw ntau yam uas siv tau rau ntau yam khoom noj hauv ntau yam lag luam. Txij li cov khoom nqaij mus rau cov khoom hmoov, cov khoom hauv dej, thiab cov khoom noj tsis muaj nqaij, cov protein taum pauv muaj ntau yam txiaj ntsig zoo, ua rau nws yog ib qho tseem ceeb hauv kev tsim ntau yam khoom noj.
Muaj ntau txoj hauv kev siv cov protein soy isolate, xws li:
(1) Ntxiv qhuav: Ntxiv cov protein taum pauv rau cov khoom xyaw hauv daim ntawv ntawm cov hmoov qhuav thiab sib tov lawv. Tus nqi ntxiv feem ntau yog li 2% -6%;
(2) Ntxiv rau hauv daim ntawv ntawm hydrated colloid: Sib tov cov protein soy isolate nrog ib feem ntawm dej los ua slurry thiab tom qab ntawd ntxiv nws. Feem ntau, 10% -30% ntawm colloid ntxiv rau cov khoom;
(3) Ntxiv rau hauv daim ntawv ntawm cov protein me me: Sib tov cov protein soy isolate nrog dej thiab ntxiv glutamine transaminase kom hla-txuas cov protein los ua cov nqaij protein. Yog tias tsim nyog, kev hloov xim tuaj yeem ua tau, thiab tom qab ntawd nws yog tsim los ntawm lub tshuab zom nqaij. Cov protein me me, feem ntau ntxiv rau hauv qhov ntau ntawm kwv yees li 5% -15%;
(4) Ntxiv rau hauv daim ntawv ntawm cov emulsion: sib tov cov protein soy isolate nrog dej thiab roj (roj tsiaj lossis roj zaub) thiab txiav. Qhov sib tov sib xyaw raug kho kom haum raws li qhov xav tau sib txawv, protein: dej: roj = 1: 5: 1-2 / 1: 4: 1-2 / 1: 6: 1-2, thiab lwm yam, thiab qhov sib ntxiv dav dav yog li 10% -30%;
(5) Ntxiv rau hauv daim ntawv txhaj tshuaj: sib tov cov protein soy isolate nrog dej, seasoning, marinade, thiab lwm yam, thiab tom qab ntawd txhaj rau hauv cov nqaij nrog lub tshuab txhaj tshuaj kom ua lub luag haujlwm hauv kev khaws dej thiab kev mos. Feem ntau, qhov ntau ntawm cov protein ntxiv rau hauv kev txhaj tshuaj yog li 3% -5%.
Xaus lus, cov protein taum pauv muaj ntau yam kev ua haujlwm thiab kev siv hauv kev lag luam khoom noj. Nws cov protein ntau, ua ke nrog nws cov yam ntxwv ua haujlwm, ua rau nws yog cov khoom xyaw tseem ceeb rau cov chaw tsim khoom noj uas tab tom nrhiav kev txhim kho cov khoom noj khoom haus thiab cov yam ntxwv ua haujlwm ntawm lawv cov khoom. Txawm hais tias nws yog kev txhim kho cov qauv, txhim kho kev khaws cia dej noo, lossis muab cov protein zoo, cov protein taum pauv tseem ua lub luag haujlwm tseem ceeb hauv kev tsim cov khoom noj khoom haus tshiab thiab muaj txiaj ntsig zoo. Raws li kev thov ntawm cov neeg siv khoom rau cov kev xaiv zaub mov noj qab haus huv thiab ruaj khov txuas ntxiv mus, cov protein taum pauv tseem yuav tseem yog cov khoom xyaw tseem ceeb hauv kev tsim cov khoom noj sib txawv.
Lub sijhawm tshaj tawm: Lub Yim Hli-09-2024