| 营养豆乳面条的研制 |
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| 引用本文： | 李国龙,谢放华. 营养豆乳面条的研制[J]. 食品工业科技, 2000, 21(6): 64-65 |
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| 作者姓名： | 李国龙 谢放华 |
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| 作者单位： | 湘潭大学化学化工学院,湘潭,411100 |
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| 摘 要： | 利用食物蛋白质的互补作用原理 ,在面条加工过程中添加适量的大豆乳液制成营养豆乳面条 ,提高面条中的蛋白质含量 ,同时使必需氨基酸含量接近于人体的必需氨基酸模式 ,达到提高面条营养价值的目的。
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| 关 键 词： | 面条 大豆 蛋白质 营养 |
Development of nutrition enriched milk noodle |
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| Li Guolong et al.. Development of nutrition enriched milk noodle[J]. Science and Technology of Food Industry, 2000, 21(6): 64-65 |
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| Authors: | Li Guolong et al. |
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| Abstract: | Making use of theory of protein inter|reaction,the processing of nutrition enriched soybean milk noodle,which is added with soybean latex,was studied.Thus,protein content of nutrition enriched soybean milk noodle was increased and its nutrition rises in value. |
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| Keywords: | noodle soybean protein nutrition |
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