摘要
该文介绍了大豆的营养价值与保健功能,综述了大豆制品在食品工程中的开发利用进展,并分析了未来发展前景,旨在为大豆制品的深加工及保健食品的研发提供参考。
The paper described the nutritional characteristics and health functions of soybeans and emphasize the application of functional components in the food engineering development and application about soybean products. A further study- on the exploitation and a brief review was made on the development, given science supplement for the research of learning reference which was made with soybean in deep processing and development of health foods.
作者
宋睿
邓源喜
Song Rui(College of Food and Bioengineering,Bengbu University,Bengbu 233030,China)
出处
《安徽农学通报》
2018年第12期112-114,共3页
Anhui Agricultural Science Bulletin
基金
安徽省教育厅自然科学研究一般项目(项目编号:2017ZR03zd)
安徽省质量工程一般教学研究项目(项目编号:2016jyxm0657)
蚌埠学院实验教学与实验技术研究项目(项目编号:2016syxm13)
关键词
大豆制品
营养保健功能
开发利用
Soybean products
Nutritional and healthy function
Development and utilization
