摘要
主要介绍了国内外壳聚糖食用价值及药用价值的研究动态，分析了壳聚糖的基本性质及其提取方法，提出了壳聚糖在食品行业中的一些新的应用前景。研究表明壳聚糖用于改良内酯豆腐的加工工艺，具有延长产品的保质期的作用，也可用于面食的加工，提高面食的营养价值，延长保质期，提高产品口感。
This paper mainly introduces research trends of chitosan′s edible value and medicinal value at home and abroad,analyses the basic properties and the method of extraction of chitosan,and proposes sometimes new application prospects in the food industry.Research shows that chitoson can be used in improving the processing technic of lactone tofu,and extending the shelf life of the products simultaneously.In addition,chitosan can also be used in the processing technology of pasta,improving the nutritional value of pasta,extending the shelf life,and improving product flavour.
出处
《山东师范大学学报（自然科学版）》
CAS
2014年第4期122-124,共3页
Journal of Shandong Normal University(Natural Science)
关键词
壳聚糖
药理作用
综合应用
内酯豆腐
chitosan
pharmacological action
integrated application
lactone tofu
