[1]赵　 琳,王乐凯,李哲滨,等.组织化植物蛋白产品评价方法研究进展[J].黑龙江农业科学,2009,(04):145-147.[doi:10.11942/j.isn1002-2767.2009.04.0145]
　ZHAO Lin,WANG Le-kai,LI Zhe-bin,et al.Research Advances on Evaluate Method of Texturizing Vegetable Protein[J].HEILONGJIANG AGRICULTURAL SCIENCES,2009,(04):145-147.[doi:10.11942/j.isn1002-2767.2009.04.0145]
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组织化植物蛋白产品评价方法研究进展

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2009年04 页码: 145-147 栏目: 出版日期: 2009-07-10
Title:
Research Advances on Evaluate Method of Texturizing Vegetable Protein
文章编号:
1002-2767(2009)04-0145-03
作者:
赵　 琳 1 ; 王乐凯 1 ; 李哲滨1; 兰　 静 2 ; 马永华 2
(1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086;2.农业部谷物及其制品监督检验测试中心,黑龙江哈尔滨 150086)
Author(s):
ZHAO Lin1; WANG Le-kai1; LI Zhe-bin1; LAN Jing2; MA Yong-hua2
(1.Food Processing Institute of Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang150086;2.Inspection and Testing Center for Quality of Cereals and Their Products,Ministry of Agricul-ture,Harbin,Heilongjiang 150086)
关键词:
组织化; 植物蛋白; 评价方法
Keywords:
texturizing; vegetable protein; evaluate method
分类号:
TS201.2 + 1
DOI:
10.11942/j.isn1002-2767.2009.04.0145
文献标志码:
A
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。
Abstract:
Texturizing vegetable proteins were widely used in foodindustry with the development of extrusion technology andenhancement 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 andhigh moisture texturizing vegetable proteins were reviewed in this paper according to the reports from the world.

参考文献/References:

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备注/Memo

基金项目:国家科技支撑计划项目(2006BAD05A08)第一作者简介:赵琳(1978-), 女, 黑龙江人, 硕士, 助理研究员,从事农产品加工研究。E-mail:zhaolin78@126.com。

更新日期/Last Update: 2016-11-27