酵母蛋白营养成分分析及其在蛋白棒中的应用研究

Analysis of Nutritional Components of Yeast Protein and its Application in Protein Bar

通过分析酵母蛋白的营养成分发现:酵母蛋白具有较高的蛋白质含量,而且组成蛋白质的氨基酸不仅种类丰富,而且含量比较均衡,酵母蛋白还含有较多的微量元素和维生素。以酵母蛋白为主要原料制备了一款蛋白棒,经过感官评价及成分分析可知,该蛋白棒不仅具有较好的咀嚼感与风味、还具有较好的营养价值。

This study analyzed the nutritional composition of yeast protein and found that yeast protein had a high protein content,and the amino acid composition of protein was not only rich in types,but also more balanced content,yeast protein also contains more trace elements and vitamins.In this study,yeast protein was used as the main raw material to prepare a protein bar.Sensory evaluation and component analysis showed that the protein bar not only had good chewing sensation and flavor,but also had good nutrition.