摘要
对豆渣中提取的水溶性大豆多糖类(混合成分)进行了分析,着重对其物性主要是粘度进行了研究。将其应用于饮料等食品中后,可明显改善其食品的物性。
Analysis was done for the mixture of water soluble soybean polysaccharides abstracted from soybean dreg. The properties mainly viscocity, was studied first, when the water soluble soybean polysaccharides is utilited in the food, such as drinks, it can improve the properties of food obviously.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
1993年第4期26-30,共5页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
豆渣
粘度
大豆多糖类
soybean dreg, viscosity, soybean polysaccharides
