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Prodn. of dried granulated protein gel, pref. soya - by hydrating protein isolate, heating to gel, granulating and drying
Prodn. of dried granulated protein gel, pref. soya - by hydrating protein isolate, heating to gel, granulating and drying
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机译:产品干燥的颗粒状蛋白质凝胶,优选。大豆-通过水合蛋白质分离物,加热至凝胶,制粒和干燥
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摘要
Process comprises first hydrating with water of a vegetable protein isolate showing gelification properties to form a mixt. having a 60-75% added water content. The hydrated isolate is heated to 75-125 degrees C to form a protein gel. Finally the granulate is granulated and dried. Pref. isolate contains =90% protein, esp. soya, and/or has gelification properties such that by heating at approx. 100 degrees C for approx. 30 mins. the gel formed has a mechanical resistance such that =50g force is required to pierce the surface. Textured vegetable protein is used as a meat substitute in meat prods. It rehydrates rapidly with water and mixes well with minced meat foods to form a mixt. similar to meat.
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