| 大豆组织蛋白素火腿肠的研制 |
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| 引用本文： | 张猛,韩宏伟.大豆组织蛋白素火腿肠的研制[J].轻工设计,2010(1):7-10. |
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| 作者姓名： | 张猛 韩宏伟 |
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| 作者单位： | [1]哈尔滨市香坊区卫生监督所,哈尔滨150006 [2]黑龙江省轻工设计院,哈尔滨150040 |
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| 摘 要： | 大豆组织蛋白具有良好的吸水性、保油性和纤维状结构，口感类似于肉类，能提供人类所必须的氨基酸。本试验利用组织蛋白具有与肉相似的组织状态的特点，来研究开发能模拟并代替肉的素食品，以满足不同消费者的需求。
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| 关 键 词： | 蛋白 火腿肠 氨基酸 |
Research On The .Textured soy protein Vegetarian Sausage |
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| Affiliation: | Zhang Meng,Han horn wei(Xiangfang District Health Inspection and Supervision Institutions Harbin 150036;Heilongjiarlg Light Industry Designing Institute Harbin 150040) |
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| Abstract: | and the fibrous amino acids for meat to develop Texture Soybean protein （TSP） has good water absorbency, oil security structure.The texture is similar to meat, it can provide the necessary human beings. In this article, the study can use TSP has similar with the and replace the meat analog nutrision food, it can meet the needs of different consumers. |
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| Keywords: | Protein Sausge Amino |
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