动植物蛋白复合型午餐肉的研究

Study on luncheon meat of animal and vegetable protein composite

本文研究了大豆粉和大豆分离蛋白对午餐肉感官指标的影响,通过配方筛选和感官评价实验,获得最佳配方,不仅产品品质提高,蛋白质含量增加3.6％,脂肪含量降低33.2％,而且成本能节约32％。

The affect of soy flour and ISP to the sensory quality of luncheon meat is studied. A best formulation is found by screening and sensory evaluation. This product is of high quality with protein increasing 3.6%, fat decreasing 33.2% and cost saving 32%.