| 高花青素黑豆蛋白粉的开发优势 |
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| 引用本文： | 姜慧,陈树俊,王亚东,赵瑞欢.高花青素黑豆蛋白粉的开发优势[J].食品工程,2012(2):8-9,27. |
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| 作者姓名： | 姜慧 陈树俊 王亚东 赵瑞欢 |
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| 作者单位： | 山西大学生命科学学院,太原,030006 |
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| 摘 要： | 介绍了国内外黑豆的分布区域、产量，综述了黑豆的营养成分、药用价值和保健功能。对黑豆花青素的性质、特点、功能及研究进展进行了较全面的总结，探讨了高花青素黑豆蛋白粉的开发优势，可为开发高花青素、高蛋白的黑豆蛋白粉的研究提供有价值的参考。
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| 关 键 词： | 黑豆花青素 蛋白粉 开发优势 |
Development advantages of high anthocyanin black soy beans protein powder |
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| JIANG Hui,CHEN Shu-jun,WANG Ya-dong,ZHAO Rui-huan.Development advantages of high anthocyanin black soy beans protein powder[J].Food Engineering,2012(2):8-9,27. |
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| Authors: | JIANG Hui CHEN Shu-jun WANG Ya-dong ZHAO Rui-huan |
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| Affiliation: | (College of life sciences,Shanxi university,Taiyuan 030006,China) |
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| Abstract: | The distribution and production of black soy beans at home and abroad were described.The nutrients,medical value and health functions of black soy beans were reviewed.The nature,characteristics,functions and research progress of black soy beans anthocyanin are summarized very comprehensively.In this paper the development advantages of high anthocyanin black soy beans protein powder are analyzed.It can provide valuable references for the development of black soy beans protein powder with high anthocyanin and high protein. |
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| Keywords: | black soy beans anthocyanin protein powder development advantages |
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