Study On Technology And Quality Control Of Spicy Textured Soybean Food

Spicy textured soybean food is considered as one of the specialties in Changde City, Hunan province. It is made of textured soybean via the process of extrusion, frying and mixing with condiments and tastes spicy and chewy similar to meat fibers, while the initial formula is low-fat soybean meal. Till now, the product lacks of standardized process and stable quality as manual operation is still widely used among the whole process. This article aims to studying feasible standardized technology to maintain the traditional flavor and meet compulsory standards, thus food security can be improved and provided with scientific basis for the stable development of specialties industry. The results are as follows:1. The entire procedure was studied from raw materials to finished products and then the process was summarized:non-GMO soybean was made into low-fat soybean meal less than8%fat through twin-pressing with low temperature. Then it was made into textured soybean after extrusion, and put into a pan for frying, then cut into sections for mixing with condiments. The product was packaged into a high temperature bag for exhausting air, sealing, and storage.2. The technology of extrusion was optimized for the procedure of textured spicy soybean food. The optimum parameters were as follows:the ratio of materials to water20to12, the temperature of machine barrel160℃, screw speed260r/min.3. The technology of frying was optimized for the procedure. The optimum parameters were as follows:peanut blended oil, frying temperature160℃, frying time55～70seconds.4. The formula of condiments was optimized for textured spicy soybean food as follows:100g textured soybean was mixed up with the admixture which contained chili powder2g, salt4g, the garlic and water slurry(1:1)4g, spice materials0.1g, distilled water25g, peanut blended oil3g, gourmet powder0.20g, the consumption of acetic acid0.80g, potassium sorbate0.045g, Neotame1.5μ g.5. Methods of prolonging shelf life were studied and changing some of the components was one of the effective ways, such as use of food additive-Neotame instead of sugar when mixing the condiments. Put the product in high temperature cooking bags when packaging, and then for exhausting air and sealing. In this condition, the shelf life was prolonged from45days to180days.6. The application of ISO22000:2005Food Safety Management System to textured spicy soybean food was elaborated. Hazards analysis and identification, HACCP plans and the operation of Food Safety Management System were analyzed.