食品科学 ›› 2005, Vol. 26 ›› Issue (12): 269-272.
• 技术应用 • 上一篇 下一篇
冯学愚, 张超, 侯茂
出版日期:
发布日期:
FENG Xue-Yu, ZHANG Chao, HOU Mao
Online:
Published:
摘要: 本文依据花生蛋白质在一定条件沉凝的特性,采用CaCl2进行了花生凝胶食品的研制。结果表明,产品具有花生特有的风味和良好的烹饪加工性能,维生素E、蛋白质、脂肪收得率分别为81.2%、92.3%和82.1%。
关键词:  , 花生加工, 凝胶食品
Abstract: According to the properties of peanut protein sediment and coagulation under a certain condition, the peanut gel- food has been developed by adding a CaCl2. The results showed that the product has a special favor of peanut and nice cooking capability, and the obtaining-rate of vitamine E , protein and fat is 81.2%, 92.3%, 82.1%, respectively.
Key words: peanut processing, gel-food
冯学愚, 张超, 侯茂. 花生凝胶食品的研制[J]. 食品科学, 2005, 26(12): 269-272.
FENG Xue-Yu, ZHANG Chao, HOU Mao. Report of Develop About Peanut Gel-food[J]. FOOD SCIENCE, 2005, 26(12): 269-272.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2005/V26/I12/269