摘要
植物蛋白主要有大豆蛋白、豌豆蛋白、玉米蛋白、绿豆蛋白和花生蛋白等,具有不同的营养价值及功能特性,对预制菜的作用也各不相同。结合国内外将植物蛋白应用于预制菜加工的研究分析,概括其应用现状,并提出局限性,总结出植物蛋白在预制菜中的应用前景,为植物蛋白在预制菜中的应用提供一定的参考。
Plant proteins mainly include soybean protein,pea protein,corn protein,mung bean protein and peanut protein,etc.These proteins have different nutritional values and functional characteristics,and have different functions on prefabricated vegetables.Based on the research and analysis of the application of plant protein in prefabricated vegetables at home and abroad,this paper summarizes its application status,puts forward its limitations,and summarizes the application prospect of plant protein in prefabricated vegetables,in order to provide reference for its application.
作者
高婷婷
蔡青烽
林星朱
冯飞
冯卓
付宸睿
GAO Tingting;CAI Qingfeng;LIN Xingzhu;FENG Fei;FENG Zhuo;FU Chenrui(College of Food Engineering,Jilin Agricultural of Science and Technology College,132101 Jilin Jilin China;College of Culinary,Sichuan Tourism University,610100 Chengdu,China;Shaanxi Grain and Oil Research Institute,710082 Xi’an,China)
出处
《粮食加工》
2024年第2期65-68,共4页
Grain Processing
基金
川菜发展研究中心基金项目资助(CC23Z11)
关键词
植物蛋白
预制菜
研究进展
应用现状
plant protein
prefabricated vegetables
research progress
application status
