Abstract: Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.This research adopts to the three structure soybean proteins, which are proteins of puffy net structure ,pultaceous fibrous structure and tight fibrous structure as raw materials ,and discusses the effects among reconstitubility ,temperature and concentration of syrup to bionic preserves.

Key words: texture soybean protein, bionic technology, preserves, fibre struction