The Research Is About Textured Soy Protein And Its Application In The Vegetarian Food

The aim of this research is to develop vegetarian food, because of the distinguishing quality of TSP. In this paper is about Textured soy protein . There are several aspects as following. The main points of technology, functional properties, present situation, quality standard and its uses in the vegetarian food industry. TSP has some special properties. Such as the tissue that is familiar to meat, soy protein supplies all nine essential amino acids and provides many functional benefits to the food processors and for a healthy diet. Moreover, soy proteins are acceptable in almost all diets containing virtually no cholesterol and being lactose-free. The nutritional value of soy protein provides the consumer with a cholesterol free, lower fat alternative to animal protein. It has the good assimilation that is equal to eggs milk and meat. Due to all those specialities, TSP has become to a kind of safety food and been accepted by the consumers gradually. Today, due to increasing consumer demand for healthy diets .As a result, various types of soy based meat products are now seen in the market. There are basically three major market groups for meat analogs. They range from those who limit certain animal products because of religious dietary restrictions. The second group consists of those looking for a healthier alternative to meat. The final group consists of people who are looking for cheaper protein sources.Textured soy protein is used in the food industry concerning two aspects. No.1 Meat ExtenderMeat extenders produced from the extrusion processing of defatted soy flour or flakes and soy concentrates, and they represent the largest portion of textured protein. Meat extenders are rehydrated to 60-65% moisture, blended with the meats or meat emulsions, to food product to a level of 20-30% protein. No.2 Meat AnalogAn extrusion process utilizing one or two extruders in a series can be employed to convert vegetable protein source directly into simplified varieties of meat analogs. These meat analogs have remarkable similarity in appearance.Texture and mouth feel to meat. Extrusion technology can form a fibrous matrix (analog) almost indistinguishable from meat, and consumed as it is.There are four products in my experiment. Including vegetarian balk vegetarian bake meat , ham sausage and dried meat floss. An orthogonal test was designed with 3 factors and 3 levels. The major factors that decided the quality of the products. What I want to do is to find the factor and acquired the best project.1. Vegetarian ball: Through dealing with and analyzing data, I acquired the best project. That was A₂B₂C₃ as following. SPI 4%,salad oil 10% .modified starch 12%. Especially SPI that was themost important factor to the character.2. Vegetarian bake meat: Through dealing with and analyzing data, 1 acquired the best project. That was A,B2Ci as following :SPI 3% , salad oil 12% .modified starch 6%. Especially SPI that was the most important influence factor to the texture.3. Ham sausage: Through dealing with and analyzing data, I acquired the best project. That was A2B2C2 as following. SPI 5%, salad oil 8%, carrageenin 6%. Especially carrageenin that was the most important factor to the character.4. Meat floss: Through dealing with and analyzing data, I acquired the best project. That was A3B2C1 as following. SPI 8%, salad oil 16%,starch 10%. Especially the starch that was the most important factor to the character.