Effect of filming medium and reducing agents on the properties of soy protein isolate film (SPI) was studied.
研究了成膜介质和还原剂对大豆分离蛋白膜(SPI)性能的影响。
The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied, and the optimal recipe was confirmed by orthogonal experiment.
主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响,通过正交试验优化确定了几种添加剂的最佳添加比例。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
通过在面粉中添加不同比例的大豆分离蛋白,分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
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