Разработка и исследование общего химического состава белково - жировых эмульсий на основе белковых композиций с амарантовой мукой

The article deals with the use of plant protein raw meat substitutes in technology combined meat products. The possibility of using plant protein compositions based on amaranth flour with flour other types of plant material for the preparation of protein fat emulsions for meat products. Under study were: pork fat, water, protein composition based on amaranth flour with other types of flour (in the ratio 50: 50): №1: Wheat flour + milk amaranth flour; №2: oatmeal + milk amaranth flour; №3: corn flour + milk amaranth flour; №4: pea flour + milk amaranth flour; №5: Soy flour + milk amaranth flour. A protein fat emulsions based on amaranth flour with flour other types of plant material analyzed indicators of overall chemical composition. The influence of the protein content of the compositions on the overall performance of the chemical composition of protein fat emulsions. Advantages and prospects of protein fat emulsions in technology cooked sausages.