Soybean protein isolate gel strength determination device and determination method

Abstract

The invention discloses a soybean protein isolate gel strength determination device and determination method, the device comprises a mounting box, a lifting assembly, a transmission assembly, a linkage assembly, a clamping mechanism, ventilation assemblies and a sensing assembly, one side of the top surface of the mounting box is provided with a stand column, and the bottom of a cross beam is provided with a detection head; a transmission assembly is arranged in the mounting cavity; the clamping mechanism is arranged on the top surface of a supporting plate; the linkage assembly is arranged between the bottom surface of the fixing plate and the top surface of the mounting box; the ventilation assemblies are arranged in the ventilation boxes; an induction cavity is formed in one end of the rod, and an induction assembly is arranged in the induction cavity; the device is easy to operate, and the clamping assembly is conveniently driven to rapidly clamp and fix a container through the linkage assembly and the transmission assembly; the fan is matched with the ventilation assemblies so that the influence of high temperature generated during working of internal electric appliance elements on the strength of the protein gel during detection can be conveniently prevented; the problem that high temperature generated by an existing detection device easily affects protein gel detection data is solved.

Description

Technical field [0001] The present invention relates to the technical field of soy protein gel strength detection, and more particularly to a soybean separation protein gel strength measuring device and a measurement method. Background technique [0002] Soy protein has a good gel property, added to Western ham, ham, ham, etc., it is convenient to form a stable and uniform system in meat, fat, muscle protein, starch, etc. in the meat, a stable and uniform system; protein is heated to form a gel During the process, more moisture is embedded in a protein gel, which is convenient to improve the water-holding and tenderness of the product, improve product slice, flavor, etc .; current detection devices in soy protein gel When the intensity is detected, there is a quick clamping of the container equipped with a protein gel; at the same time, the high-temperature susceptibility to the protein gel detection data generated at the time of use; therefore, the above problem is required Perf...

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Problems solved by technology

[0002] Soybean protein has good gel properties. When added to meat products such as Western-style ham and ham sausage, it is convenient to form a stable and uniform system of water, fat, muscle protein, starch, etc. in minced meat; the protein forms a gel when heated During the process, more water is embedded in the protein gel, which is convenient to improve the water holding capacity of the product and the tenderness of the meat product, and improve the slicing and flavor of the product; When detecting the strength of the protein gel, it is not convenient to quickly clamp the container containing the protein gel; at the same time, the high temperature generated by the existing detection device is easy to affect the protein gel detection data; therefore, the above problems need to be addressed Make improvements

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