加入大豆蛋白以提高食物口味，食用色素则使得这些肉看起来是红色的。
Soy protein is added to the mix to increase the flavor, and food coloring is used to make the product appear red.
以食用脱脂低温豆粕为原料，用响应面分析法，研究了DSE-25型双螺杆挤压机在大豆蛋白高水分挤压组织化过程中操作参数对单位机械能的影响。
The specific mechanical energy(SME)in high moisture extrusion of soy protein through Brabender DSE-25 twin extruder was studied by using the response surface analysis.
应用推荐