植物蛋白在预制菜加工中的应用研究进展
Application of Vegetable Proteins in Prepared Vegetable Processing
高婷婷 1蔡青烽 1林星朱 1冯飞 2冯卓 3付宸睿1
作者信息
- 1. 吉林农业科技学院食品工程学院,吉林 吉林 132101
- 2. 四川旅游学院烹饪学院,成都 610100
- 3. 陕西省粮油科学研究院,西安 710082
- 折叠
摘要
植物蛋白主要有大豆蛋白、豌豆蛋白、玉米蛋白、绿豆蛋白和花生蛋白等,具有不同的营养价值及功能特性,对预制菜的作用也各不相同.结合国内外将植物蛋白应用于预制菜加工的研究分析,概括其应用现状,并提出局限性,总结出植物蛋白在预制菜中的应用前景,为植物蛋白在预制菜中的应用提供一定的参考.
Abstract
Plant proteins mainly include soybean protein,pe a protein,corn protein,mung bean protein and peanut protein,etc.These proteins have different nutritional values and functional characteristics,and have dif-ferent functions on prefabricated vegetables.Based on the research and analysis of the application of plant pro-tein in prefabricated vegetables at home and abroad,this paper summarizes its application status,puts forward its limitations,and summarizes the application prospect of plant protein in prefabricated vegetables,in order to pro-vide reference for its application.
关键词
植物蛋白/预制菜/研究进展/应用现状Key words
plant protein/prefabricated vegetables/research progress/application status引用本文复制引用
出版年
2024
NETL
NSTL
万方数据