摘要
以进口干粉大豆浓缩蛋白为对照,对大豆浓缩蛋白液的组成、功能性以及微生物增殖情况等进行了系统研究,根据其在肉制品中的应用效果,发现大豆浓缩蛋白液的功能性优于进口干粉蛋白,并对大豆浓缩蛋白液在肉制品中的应用进行了探讨。
The paper studies the liquid soybean protein concentrate from its composition, function and the proliferation of microorganism. The results indicated that liquid soybean protein concentrate is better than dried soybean protein powder. Also in this paper, the application of liquid soybean protein concentrate in meat products was discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期66-68,共3页
Science and Technology of Food Industry
关键词
大豆浓缩蛋白液
功能性
应用
liquid soybean protein concentrate
function
application
