大豆组织蛋白部分替代菜谱的设计及感官与营养评价  

Recipe design of partially replacement of meat with soybean tissue protein and their sensory and nutritional evaluation

作　　者：李臻 徐丁婷 卓兴钢 杨青 孙建琴 Li Zhen;Xu Dingting;Zhuo Xinggang;Yang Qing;Sun Jianqin(Clinical Nutrition Center of Huadong Hospital Affiliated to Fudan University,Shanghai,200040,P.R.China;Department of Nutrition,Ruijin Rehabilitation Hospital,Shanghai,200023,P.R.China;Fuji Oil General Representative in China,Shanghai,200336,P.R.China)

机构地区：[1]复旦大学附属华东医院临床营养中心,上海200040 [2]上海市瑞金康复医院营养科,上海200023 [3]不二制油中国总部研发中心,上海200336

出　　处：《老年医学与保健》2021年第2期409-412,共4页Geriatrics & Health Care

基　　金：国家自然科学基金(31171663)。

摘　　要：目的应用大豆组织蛋白研发健康食谱,并进行营养评价和感官评价。方法将大豆组织蛋白按照比例替代肉类研发制作营养菜肴。根据食物成分计算菜肴的能量和三大营养素含量,并用评分描述法进行感官评价。结果与传统菜肴相比,含大豆组织蛋白菜肴能量下降1.55%~30.19%,脂肪含量减少11.70%~52.23%;感官特性好,具有嫩滑多汁、味道浓郁的特点。结论应用大豆组织蛋白代替部分肉类,可以降低膳食的脂肪供能比,减少总脂肪。大豆组织蛋白烹饪后口感嫩滑多汁、味道浓郁、容易咀嚼。大豆组织蛋白烹用于制作菜肴,适合肥胖、超重和血脂代谢紊乱人群,也适合咀嚼吞咽能力下降的中老年人,对预防和控制慢性疾病有积极作用。Objective To develop the healthy recipe with soybean tissue protein,and evaluate the nutritional value and sensory properties of the recipes.Methods The soybean tissue protein was used to replace meat in proportion to develop nutritious recipes.The contents of energy and three major nutrients were calculated according to the food composition,and the sensory evaluation was carried out by score description method.Results Compared with the traditional dishes,the energy and fat content of the dishes with soybean tissue protein decreased by 1.55 %~30.19% and 11.70%~52.23%,respectively.The sensory properties of the dishes with soybean tissue protein were good,and they were tender,juicy and rich flavor.Conclusion Replacement of part of meat with soybean tissue protein can reduce the energy supply of dietary fat and total fat.After cooking,soybean tissue protein tastes tender,juicy,rich and easy to chew.The dishes made of soybean tissue protein are suitable for people with obesity,overweight and blood lipid metabolism disorders,and also suitable for the middle-aged and elderly people with decreased chewing and swallowing ability.It has a positive effect on the prevention and control of chronic diseases.

关 键 词：大豆组织蛋白 健康食谱 营养价值 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]