| 组织化植物蛋白产品评价方法研究进展 |
| |
| 引用本文： | 赵琳,王乐凯,李哲滨,兰静,马永华.组织化植物蛋白产品评价方法研究进展[J].黑龙江农业科学,2009(4):145-147. |
| |
| 作者姓名： | 赵琳 王乐凯 李哲滨 兰静 马永华 |
| |
| 作者单位： | 1. 黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨,150086
2. 农业部谷物及其制品监督检验测试中心,黑龙江哈尔滨,150086 |
| |
| 摘 要： | 随着挤压技术的发展和消费者健康意识的增强,组织化植物蛋白产品广泛应用于食品加工业中。根据国内外研究论文和报告,从感官评价、质地分析和微观结构分析等角度,介绍了中低水分组织化植物蛋白和高水分组织化植物蛋白产品评价方法的研究进展。
|
| 关 键 词： | 组织化 植物蛋白 评价方法 |
Research Advances on Evaluate Method of Texturizing Vegetable Protein |
| |
| ZHAO Lin,WANG Le-kai,LI Zhe-bin,LAN Jing,MA Yong-hua.Research Advances on Evaluate Method of Texturizing Vegetable Protein[J].Heilongjiang Agricultural Science,2009(4):145-147. |
| |
| Authors: | ZHAO Lin WANG Le-kai LI Zhe-bin LAN Jing MA Yong-hua |
| |
| Institution: | 1.Food Processing Institute of Heilongjiang Academy of Agricultural Sciences;Harbin;Heilongjiang 150086;2.Inspection and Testing Center for Quality of Cereals and Their Products;Ministry of Agriculture;Heilongjiang 150086 |
| |
| Abstract: | Texturizing vegetable proteins were widely used in food industry with the development of extrusion technology and enhancement of consumer health consciousness.So from the view of the sensory evaluation,texture analysis and micro-structural analysis,the research advances on the evaluate method of middle and low moisture texturizing vegetable proteins and high moisture texturizing vegetable proteins were reviewed in this paper according to the reports from the world. |
| |
| Keywords: | texturizing vegetable protein evaluate method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
