摘要
大豆组织蛋白具有丰富的营养价值和类似于肉类的口感,它是一种高蛋白低脂肪的食品。实验目的在于用大豆组织蛋白开发出营养、便携的素食肉块调料。试验利用均匀设计的方法来确定制备大豆组织蛋白素食肉块的各材料的添加量,用感官评定方法确定各材料的最佳配比,使其达到最好的状态与口感。
TSP（Textured Soybean Protein）has abundant nourishment value and the tissue is familiar to meat. It is a kind of food which is high in protein and low in fat, it also can be absorbed by people easily. The aim of this research is to develop nutritional and convenient vegetarian meat. By this way it can resolve the problem of inanition by low protein, enhance the nourishment value and reduce production cost.
出处
《大豆通报》
2007年第2期23-25,共3页
Soybean Bulletin
关键词
大豆组织蛋白
素食肉块
均匀设计
Textured soybean protein
Vegetarian meat
Uniform design
