摘要
以进口干粉大豆浓缩蛋白为对照,对大豆浓缩蛋白液的组成、功能性以及微生物增殖情况等进行了系统研究,根据其在肉制品中的应用效果,发现大豆浓缩蛋白液的功能性优于进口干粉蛋白,并对大豆浓缩蛋白液在肉制品中的应用进行了探讨。
The paper is aim at studying the liquid soybean protein concentrate, from the composition, function and the proliferation of microorganism. The results indicated that the liquid soybean protein concentrate is better than the dried soybean protein powder. Also in this paper, the application of the liquid soybean protein concentrate in meat products was discussed.
出处
《肉类工业》
2006年第1期36-38,共3页
Meat Industry
关键词
大豆浓缩蛋白液
功能性
应用
liquid soybean protein concentrate function application
