Processing Technology Optimization and Safety Management Research of Spicy Beans Meat Soybeans
Soybean textured food spicy beans meat is a vegetarian product made with soybeans as the main raw materials after processing and flavoring.Through the research on processing technology,the quality of soybean textured food spicy beans meat is improved,its texture,chewiness and taste are improved,so as to make it closer to meat products and improve the acceptance and satisfaction degree of consumers.In addition,the research on the processing technology of spicy beans meat soybeans can also improve its market competitiveness.With the expansion of vegetarian market and the increasing demand for vegetarian products,the improvement of quality,taste and nutritional value of the products can significantly enhance the competitiveness of spicy beans meat soybeans,thus attracting more consumers to choose this product.Based on this,the processing technology of puffing process and frying process of soybean textured food spicy beans meat is studied and optimized through single factor test and orthogonal test in the study.It is found that the best processing technology of soybean textured food spicy beans meat is solid-liquid ratio of 20∶15,palm oil,frying temperature of 130 ℃,frying time of 55 s,barrel temperature of 150 ℃ and screw rotational speed of 300 r/min.
万方数据
维普
