胶元蛋白质食用品质改良研究

Study on the Quality Improvement of Collagen Protein Foods

针对含胶元蛋白较多的食品因受其嫩度和保质期等因素的约束，会影响其食用品质，销售范围、生产量且加工耗时耗能等问题．为此作者寻找出了一种品质改良剂，使用后，食用品质得到改善，同时，食品的风味、营养成分等均不受影响，并做了实验验证．此品质改良剂安全、可靠、经济，便于厂家使用，具有实用价值．

The expiration date and tenderness of the collagen protein-contained food arethe two main factors which will have effects on its sales and resut in the time-cost andenergy consuming in its production process. To improve the quality of the collagenprotein-contained food in these connections, a new kind of quality booster is introducedwinch is safe, reliable, economic and convenient to use and has the food flavour andnutrient elements remained. This booster has practical value.