大豆水解蛋白调味料研制

近年来，大豆水解蛋白作为新一代食品添加剂，用于生产高档调味品和汤料，也作为蛋白质及氨基酸强化剂应用于营养保健品的生产，本文主要是以大豆饼粕为原料用酸水解法制备新型调味料的试验研究，对酸法工艺进行细致的研究。确定，完善水解工艺条件，并以水解物为基料研究出不同风味的调味料，同时给出了四种水解蛋白的产品的理化检测结果，最后对产品的特性进行了讨论与评价。

STUDY ON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING

In recent years, soybean hydrolyzation protein was made into new food additives and used to process high grade seasoning and soup material. It was used in the processing of nutrition and health food and acted as strengthen additives of protein and amino acid.Detail stady on Acid Technique confirmed and perfected hydrolyzing technique conditions,and hydrolyte was used as base materials to excogitate different flavor seasoning.The study on new seasoning made from defatted soybean meal by acid hydrolysis is introduced. The results of chemical analysis of four products are given. The physical properties of these products are also discussed here.