HWANG, SAM LONG,黄三龙,黃三龍,HUANG, BAO HUNG,黄宝鸿,黃寶鴻,KU, HSING HUA,顾幸华,顧倖華,WONG, LI-BIN,黄 立彬,黃 立彬
申请号：
TW105120714
公开号：
TW201801612A
申请日:
2016.06.30
申请国别(地区):
TW
年份:
2018
代理人:
摘要：
The invention provides a method for preparing a texturized vegetable protein product, including providing a vegetable protein as a raw material adding a water activity modifier and an oil to the vegetable protein to form a vegetable protein mixture, the water activity modifier including sugar, salt and glycerol extruding the vegetable protein mixture with addition of water to form a molded vegetable protein mixture and pasteurizing the molded vegetable protein mixture to form a texturized vegetable protein product with water activity in a range of 0.7-0.9, wherein the glycerol in the water activity modifier is present in an amount of 7-15wt% based on the total weight of the vegetable protein, the water activity modifier, the oil and water added at the extrusion.本發明提供一種組織化植物蛋白產品的製造方法,包括:提供植物蛋白作為原料;於植物蛋白中加入水活性調整成分及食用油,以形成植物蛋白混合物,水活性調整成分包括糖、鹽及甘油;對植物蛋白混合物進行擠壓步驟並加入水,以形成成型的植物蛋白混合物;以及對成型的植物蛋白混合物進行低溫殺菌步驟,以形成水活性為0.7-0.9的組織化植物蛋白產品;其中,水活性調整成分中甘油的含量為7-15wt%,以植物蛋白、水活性調整成分、食用油及擠壓步驟所加入之水的總重量為基準。100‧‧‧組織化植物蛋白產品的製造方法110、120、130、140、150‧‧‧步驟
