| 花粉豆浆晶的制作工艺 |
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| 引用本文： | 黄素珍 杨凤仙. 花粉豆浆晶的制作工艺[J]. 山西农业大学学报(自然科学版), 1994, 14(1): 17-19 |
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| 作者姓名： | 黄素珍 杨凤仙 |
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| 作者单位： | 山西农业大学 |
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| 摘 要： | 黄豆是一种重要的食品原料。据测定，每百克黄豆能为人体提供３５～４０克蛋白质，与同等的肉蛋奶相比，是瘦猪肉的２．５倍，鸡蛋的３倍，牛奶的十倍多。其蛋白质中含有人体必需的八种氨基酸，接近动物蛋白的营养。花粉是植物精华的浓缩物，富含各种各样的营养素，合理开发利用天然花粉，将会取得可喜的经济效益。
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| 关 键 词： | 黄豆、花粉 |
THE FLOWER POWDER SOYBEAN MILK CRYSLAL MND OF TECHNOLOGY |
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| Huang Su Zheng. THE FLOWER POWDER SOYBEAN MILK CRYSLAL MND OF TECHNOLOGY[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 1994, 14(1): 17-19 |
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| Authors: | Huang Su Zheng |
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| Affiliation: | Shanxi Agricultural University |
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| Abstract: | Soybean is food raw material of the important.According to measured:it can for body supply protein 35 -40g/100g as compared with meat、egg、milk.It is meat 2.5times,egg 3 times, milk 10 much times.The body essential ammonia acid have 8 kinds and be close to animal nutrition protein.The flower powder is concentrate essence of plant.It has various rich of nutrition.The natural flower powder can use of rational deveiopment.It will be gain economic results. |
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| Keywords: | Soybean flower powder. |
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