摘要
豆乳凝固酶是制备大豆食品的优质凝固剂,具有广阔的开发前景。对近年来国内外关于豆乳凝固酶的研究进展进行了综述,主要包括豆乳凝固酶的来源、凝乳机理、应用研究等内容,以期为今后豆乳凝固酶的研究和应用提供理论参考。
Soymilk clotting enzyme is a high-coagulant to prepare soybean foods. It has broad development prospects. Review the research progress on soymilk clotting enzyme in recent years at domestic and abroad, mainly include the source, clotting mechanism and application research of soymilk clotting enzyme, and hope to provide theoretical reference for the future study and application of soymilk clotting enzyme.
出处
《食品工业》
北大核心
2017年第8期234-237,共4页
The Food Industry
基金
湖南省科技厅重点研发计划项目(2015CK3031)
湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022)
邵阳学院研究生科研创新项目(CX2016SY027)
关键词
大豆
豆乳凝固酶
来源
凝乳机理
应用研究
soybean
soymilk clotting enzyme
source
clotting mechanism
application research
