中国食品学报2012，Vol.12Issue(6)：1-8,8.
大豆精深加工关键技术创新与应用
Key Technology Innovation and Application of Soybean Intensive Processing
江连洲 1赵谋明 2陈复生 3侯俊财1
作者信息
- 1. 东北农业大学食品学院哈尔滨150030
- 2. 华南理工大学轻工与食品学院 广州510641
- 3. 河南工业大学食品学院 郑州450008
- 折叠
摘要
Abstract
Soybean is one of the most important economic crops in China. Soybean products have been widely used in various fields. Therefore, soybean processing industry is an important industry to improve the people's livelihood. Soybean food with its unique nutrition and health function characteristics become more and more favour to consumers, and the intensive processing of soybean has been rapid development. This paper reviews the technology innovation and products of functional soybean protein, alcohol soy protein concentrate, soybean peptide, enzymatic refining and modification of soybean oil, highly efficient extraction of soybean bioactive substances, and so on. The paper also makes a summary of the technical and scientific problems and scientific achievements has been resolved in the current soybean processing field.
关键词
大豆/精深加工/创新与应用Key words
soybean/ intensive processing/ innovation and application引用本文复制引用
江连洲,赵谋明,陈复生,侯俊财..大豆精深加工关键技术创新与应用[J].中国食品学报,2012,12(6):1-8,8.
