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中国精品科技期刊2020
康芳芳, 杨伟, 芦菲, 李云波, 马汉军, 李波. 豆渣品质改良技术研究进展[J]. 食品工业科技, 2016, (02): 374-378. DOI: 10.13386/j.issn1002-0306.2016.02.068
引用本文: 康芳芳, 杨伟, 芦菲, 李云波, 马汉军, 李波. 豆渣品质改良技术研究进展[J]. 食品工业科技, 2016, (02): 374-378. DOI: 10.13386/j.issn1002-0306.2016.02.068
KANG Fang-fang, YANG Wei, LU Fei, LI Yun-bo, MA Han-jun, LI Bo. Reasearch progress on the methods for quality improvement of okara[J]. Science and Technology of Food Industry, 2016, (02): 374-378. DOI: 10.13386/j.issn1002-0306.2016.02.068
Citation: KANG Fang-fang, YANG Wei, LU Fei, LI Yun-bo, MA Han-jun, LI Bo. Reasearch progress on the methods for quality improvement of okara[J]. Science and Technology of Food Industry, 2016, (02): 374-378. DOI: 10.13386/j.issn1002-0306.2016.02.068

豆渣品质改良技术研究进展

Reasearch progress on the methods for quality improvement of okara

  • 摘要: 豆渣因可溶性膳食纤维含量低、口感粗糙等缺陷,限制了它在食品中的应用。本文综述了改良豆渣品质特性方法的研究进展,对化学法、酶法、发酵法、物理法以及多方法联用的作用机理、改良效果、优缺点、应用前景等进行了分析和探讨,以期为豆渣的开发利用提供参考。 

     

    Abstract: The defects of low content on soluble dietary fiber and week taste limit the application of okara on foods. This paper summarized the research progress of improvement methods for okara's quality,analyzed and probed the mechanisms,modified effects,advantages and disadvantages,application prospects of chemical method,enzymatic method,fermentative method,physical method and multi-methods technology. This would provide reference for the use of okara.

     

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