Prospects for the Application of Modern Processing Technology in Gelatin Preparation

doi:10.7506/spkx1002-6630-201019092

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 418-421.doi: 10.7506/spkx1002-6630-201019092

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Prospects for the Application of Modern Processing Technology in Gelatin Preparation

CHEN Li-qing1，MA Liang1,2，ZHANG Yu-hao1,2,*

1. College of Food Science, Southwest University, Chongqing 400716, China；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, Ch

Received:2010-07-06 Online:2010-10-15 Published:2010-12-29
Contact: ZHANG Yu-hao1 E-mail:zhy1203@tom.com

Abstract

Abstract:

Based on traditional preparation methods of gelatin and the existing problems, the theoretical feasibility of using modern processing technology to improve the traditional preparation of gelatin is analyzed in this article. Meanwhile, the effect of modern processing technology on the properties of gelatin is also discussed. Moreover, the future development trends of gelatin preparation are predicted.

Key words: modern processing technology, gelatin, preparation, gelatin property

CLC Number:

TS201.7

CHEN Li-qing1，MA Liang1,2，ZHANG Yu-hao1,2,*. Prospects for the Application of Modern Processing Technology in Gelatin Preparation[J]. FOOD SCIENCE, 2010, 31(19): 418-421 https://doi.org/10.7506/spkx1002-6630-201019092

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