大豆组织蛋白的处理工艺及在肉制品中的应用

以大豆组织蛋白为对象，研究了它的基本性质，并比较研究了酸，碱、热等理化因素与豆醒味等杂味及胀气因素的关系。应用正交实验设计，求出最佳处理条件。结果表明，加热处理简便易行，适合大规模工业化生产，同时，将处理后的大豆组织蛋白应用到丸子，红肠等肉制品，既可代以替部分瘦肉，又可提高产品蛋白质含量，而且对于降低生产成本，提高经济效益均有意义。

Study on soybean organize albumen treatment technology and application in meat productions

Studied soybean organize albumen fundamental property,and comparative studied on the relations of sour,alkali,hot physics,chemistry factors and beans offensive smell.Get the optimun treatment condition by using the orthogonal experimental design.The results indicate that heating treatment is simple and suitable for extensive industrialization produce.Besides,soybean after dealing with organize albumen use in meat productions,can replace some red meat,it can raise products protein content and reducing production cost and increasing economic efficiency.