关键词: 豆饼, 组织蛋白, 温度, 水分, 成型, 褐变

Abstract: Effects of temperature and moisture on the finished-form and browning of texturized protein products extrudedwith a small single type extruder from crushed raw soybean were studied in this paper . It showed that the product extrudedcould not be in a finished form until processing temperature reached high enough when the products had the form of a wholehose, it reflectd a high level of texturization. But excessive high temperature made the product brown with less even appear-ance and with increasing loss of lysine , a result suggesting that high degree of Maillard browning reaction oscurred rapidly.The more the water content of mixed material, the higher the processing temperature was needed to make product befinished. The extrudates processed in the conditions of 190℃ and material:water=20:13 would be in well finished form withlight yellow and even appearance without browning and with only a little of lysine of the products lost, so the processingconditions of temperature and moisture were optimum.

Key words: Crushed raw soybean , Texturized protein , Temperature , Moisture , Being-in-finished-form , Browning