高水分植物蛋白组织化简介

Introduction to High-moisture Extrusion Texturization of Vegetable Protein

在我国,高水分植物植物蛋白组织化是食品领域界一项新型食品处理加工技术,国内市场前景广阔。本文简单介绍高水分植物蛋白组织化的定义、研究难点、原料领域和高水分植物蛋白组织化技术及相关产品的应用。

High water plant plant protein technology is a new type of food processing technology, in the domestic market prospects. This paper briefly introduces the definition of high water plant protein, the research difficulty, the raw material field and the high water plant protein tissue technology and the related product application.