摘要
在总结传统明胶制备方法的基础上,针对其现存问题,结合明胶制备机理对通过现代加工技术改进明胶传统制备工艺的可行性进行理论分析,并对现代加工技术可能对明胶的性质产生的影响进行论述,最后对明胶生产工艺的发展趋势进行展望。
Based on traditional preparation methods of gelatin and the existing problems,the theoretical feasibility of using modern processing technology to improve the traditional preparation of gelatin is analyzed in this article. Meanwhile,the effect of modern processing technology on the properties of gelatin is also discussed. Moreover,the future development trends of gelatin preparation are predicted.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第19期418-421,共4页
Food Science
基金
重庆市科学技术委员会科技攻关项目(2009AC5182)
西南大学博士基金项目(SWUB2007045)
关键词
现代加工技术
明胶
制备
性质
modern processing technology
gelatin
preparation
gelatin property
