对植物蛋白食品加工的研究
Research on the Processing of Plant Protein Food
宋戴国1
作者信息
摘要
植物蛋白作为可持续的蛋白来源之一,运用植物蛋白补充或取代动物蛋白是现阶段食品加工领域研究的重要项目.文章通过分析植物蛋白柔性化加工基本理论,探究植物蛋白食品加工技术应用情况,以便为日后植物蛋白加工技术发展提供可靠的参考依据.
Abstract
Plant protein is one of the sustainable sources of protein,and the use of plant protein to supplement or replace animal protein is also an important research project in the field of food processing at present.The article analyzes the basic theory of smooth processing of plant protein and explores the application of plant protein food processing technology,in order to provide reliable reference for the future development of plant protein processing technology.
关键词
植物蛋白/柔性化加工/食品加工/技术运用Key words
plant protein/flexible processing/food processing/technology application引用本文复制引用
出版年
2024
NETL
NSTL
万方数据