| 大豆蛋白在仿生果脯中的应用研究 |
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| 引用本文： | 贾君,任露泉. 大豆蛋白在仿生果脯中的应用研究[J]. 食品科学, 2004, 25(2): 123-126 |
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| 作者姓名： | 贾君 任露泉 |
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| 作者单位： | 吉林大学南岭校区地面机械仿生技术教育部重点实验室，吉林工程技术师范学院食品系 |
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| 基金项目： | 吉林省教委科研项目(吉教合字[00(第10号)]) |
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| 摘 要： | 利用组织化大豆蛋白为原料研制仿生果脯,为植物蛋白产品的开发和利用探索一条新方法。本研究主要以三种结构的组织化大豆蛋白--膨松网状、疏松纤维状和较致密纤维状组织结构蛋白质为原料,讨论复水率、静置温度、糖浆浓度等因素之间的关系对仿生果脯质量的影响。
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| 关 键 词： | 组织化大豆蛋白 仿生 果脯 纤维结构 |
| 文章编号： | 1002-6630(2004)02-0114-04 |
Using Study on Soybean Protein in Bionic Preserves |
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| JIA Jun,,REN Lu-quan. Using Study on Soybean Protein in Bionic Preserves[J]. Food Science, 2004, 25(2): 123-126 |
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| Authors: | JIA Jun REN Lu-quan |
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| Affiliation: | 1.The key Laboratory For Terrain-Machinery Bionics Engineering, the Ministry of Education, Nanlin Campus,Jilin University;2.Jilin Normal College of Engineering and Technology |
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| Abstract: | Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.This research adopts to the three structure soybean proteins, which are proteins of puffy net structure ,pultaceous fibrous structure and tight fibrous structure as raw materials ,and discusses the effects among reconstitubility ,temperature and concentration of syrup to bionic preserves. |
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| Keywords: | texture soybean protein bionic technology preserves fibre struction |
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