| 发酵法提取大豆蛋白在食品工业中的应用 |
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| 引用本文： | 周中凯. 发酵法提取大豆蛋白在食品工业中的应用[J]. 中国乳品工业, 1997, 25(5): 28-30 |
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| 作者姓名： | 周中凯 |
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| 作者单位： | 无锡轻工大学中央研究所 |
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| 摘 要： | 探讨了采用乳酸菌发酵法提取大豆蛋白的生产工艺，大豆蛋白质的提取率为８７．４６％，脂肪提取率为７９．１５８％，所获得产品冰淇淋，蛋糕生产中分别最代部分奶粉和鸡蛋，获得较好的替代效果，可望发酵大豆蛋白在食品中有更广阔的应用。
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| 关 键 词： | 大豆蛋白 食品工业 发酵法 |
The Production of Fermented Soybean Protein and Its Utilizations in Food Industry |
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| Zhou Zhongkai. The Production of Fermented Soybean Protein and Its Utilizations in Food Industry[J]. China Dairy Industry, 1997, 25(5): 28-30 |
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| Authors: | Zhou Zhongkai |
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| Affiliation: | Wuxi University of Light Industry |
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| Abstract: | This work discusses the technique for the production of soybean protein by means of lactic acid bacteria fermentation.The extract rates of protein and fat are 87 46% and 79 15%,respectively. The parts of milk powder in ice cream and egg in cake can be replaced by the product.The effects are ideal. It is desired for the fermented soybean protein to be widely used in food industry. |
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| Keywords: | fermentation soybean protein replace ice cream cake |
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