摘要
随着挤压技术的发展和消费者健康意识的增强,组织化植物蛋白产品广泛应用于食品加工业中。根据国内外研究论文和报告,从感官评价、质地分析和微观结构分析等角度,介绍了中低水分组织化植物蛋白和高水分组织化植物蛋白产品评价方法的研究进展。
Texturizing vegetable proteins were widely used in food industry with the development of extrusion technology and enhancement of consumer health consciousness. So from the view of the sensory evaluation, texture analysis and micro-struc- tural analysis,the research advances on the evaluate method of middle and low moisture texturizing vegetable proteins and high moisture texturizing vegetable proteins were reviewed in this paper according to the reports from the world.
出处
《黑龙江农业科学》
2009年第4期145-147,共3页
Heilongjiang Agricultural Sciences
基金
国家科技支撑计划项目(2006BAD05A08)
关键词
组织化
植物蛋白
评价方法
texturizing
vegetable protein
evaluate method
