| 大豆功能性食品开发研究 |
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| 引用本文： | 李书国.大豆功能性食品开发研究[J].粮油食品科技,1999,7(3):3-4. |
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| 作者姓名： | 李书国 |
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| 作者单位： | 河北科技大学食品工程教研室,050018 |
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| 摘 要： | 本文介绍了大豆中的营养保健成分及其功能特性，对大豆多肽、大豆低聚糖、大豆膳食纤维和大豆卵磷脂的生产工艺进行比较全面而系统的研究，为大豆的深加工提供了一条新途径。
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| 关 键 词： | 大豆功能性食品 大豆多肽 大豆低聚糖 大豆膳食纤维 大豆卵磷脂 |
| 修稿时间： | 1998-08-20 |
Study on the Development of Soybean Functional Food |
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| Li Shuguo.Study on the Development of Soybean Functional Food[J].Science and Technology of Cereals,Oils and Foods,1999,7(3):3-4. |
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| Authors: | Li Shuguo |
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| Abstract: | This paper introduced nutritional and healthy factors present in soybeanand their functional properties. The processing technology of soybean oligopeptides,soybean oligosaccharides, soybean dietary fibre and soybean phosphatidyl cholinesare totally and systematically studied. A new way for comprehensive utlization of soybean isput forward. |
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| Keywords: | soyobean functional food soybean oligopeptides soybean oligosaccharides soybedn dietary fibre soybean phosphatidyl cholines |
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