大豆浓缩蛋白是一种优质蛋白质资源。
Soja condenses albumen is a kind of high grade protein resource.
介绍了连续梯度法萃取大豆浓缩蛋白的生产工艺。
It was introduced that extraction technics of soybean protein concentrate by continuous gradient method.
主要介绍了乙醇浸提法生产大豆浓缩蛋白的浸提工艺。
The alcohol leaching process for soybean protein concentrate was introduced.
因此研究它的溶解特性，对于醇法大豆浓缩蛋白加工和利用是非常有意义的。
So the study of solubility from soybean protein is very significant for the process of alcohol leaching soy protein concentrate.
应用豆奶、脱脂豆粉、大豆浓缩蛋白制备大豆酸奶，并对其影响因素进行了分析。
Soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yogurt and their properties were compared.
为改善醇提大豆浓缩蛋白的功能特性，采用微波技术对醇提大豆浓缩蛋白进行物理改性。
For improving functionality of alcohol leaching soy protein concentrate, physical modification by microwave was studied.
由于蛋白质聚集微粒表面的极性吸附点减少，致使醇法大豆浓缩蛋白无法获得有效的塑化作用。
Due to the lack of polar sites on protein conglomerates, the alcoholic leached SPC did not get enough plasticizing effect from existed water.
本文通过对大豆浓缩蛋白液的系列研究试验，对大豆浓缩蛋白液的物理化学性质、功能性等进行了大量的试验分析。
This paper studied the physical and chemical characteristic and functional property of liquid soybean protein concentrated through large series of experimental analysis.
大豆浓缩蛋白中含有60%以上的优质植物蛋白，是一种营养价值很高的蛋白质，可以在很多方面替代分离蛋白使用。
Containing more than 60% of high-quality plant protein, soy protein concentrate is a protein of high nutritional value which can be used to replace protein isolates in many aspects.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
菜籽浓缩蛋白和分离蛋白与大豆蛋白相比具有很高的营养价值。
Rapeseed protein concentrates and isolates have high nutritive value compared to soybean protein.
采购：大豆蛋白，浓缩果汁，纯果浆。
本文用化学分析与动物实验方法研究了国内尚无报告的，黑龙江省新开发的浓缩大豆蛋白和分离大豆蛋白的营养与食品卫生质量。
The nutritional and food hygienic character of the new developed soy protein concentrate and soy protein isolate in Heilongjiang province were studied by chemical analysis and rat experiment.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
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