| 玉米蛋白粉在制酱中的应用 |
| |
| 引用本文： | 刘颖,崔淑萍,李兴革,陈丽红,李朝艳.玉米蛋白粉在制酱中的应用[J].黑龙江八一农垦大学学报,1999,11(2):127. |
| |
| 作者姓名： | 刘颖 崔淑萍 李兴革 陈丽红 李朝艳 |
| |
| 作者单位： | 黑龙江八一农垦大学食品工程系,密山,158308 |
| |
| 摘 要： | 用玉米淀粉副产物－米蛋白粉代替部分大豆做为原酱的蛋白质原料，采用固态低盐法进行发酵，其产品的感官指标和理化指标优于或接近传统酱。
|
| 关 键 词： | 玉米蛋白粉 制酱 应用 |
PROTEIN APPLICDTION IN PRODUCING SAUCE |
| |
| Liu Ying, Cui Shuping, Li Xingge et al..PROTEIN APPLICDTION IN PRODUCING SAUCE[J].Journal of Heilongjiang August First Land Reclamation University,1999,11(2):127. |
| |
| Authors: | Liu Ying Cui Shuping Li Xingge |
| |
| Institution: | Liu Ying; Cui Shuping; Li Xingge et al. |
| |
| Abstract: | Corn starch by product - corn protein flour used to replace the parts of beaus asprotein raw material is produced sauce .The result is that the technology is available. The quality of theproduct in the taske and flayer is better than with the product tradition method. |
| |
| Keywords: | Protein flour in corn Troduce sauce Applicdtion |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
