食品工程
食品工程
식품공정
FOOD ENGINEERING
2013年
2期
34-35,60
,共3页
大米蛋白%营养价值%提取方法%发展方向
大米蛋白%營養價值%提取方法%髮展方嚮
대미단백%영양개치%제취방법%발전방향
rice protein%nutritional value%extraction method%development direction
随着人们生活水平的不断提高，对食品方面开始提出了更高的要求，并开始追求更高层次的营养需求。近几年来，大米蛋白的营养价值开始被人们所关注，而且已经在大部分人群的生活中占据了一定的位置。通过对大米蛋白的工艺提取方法及如何提高大米蛋白提取率进行详细的论述，以期能够在研究和探索大米蛋白的发展中有所裨益。
隨著人們生活水平的不斷提高，對食品方麵開始提齣瞭更高的要求，併開始追求更高層次的營養需求。近幾年來，大米蛋白的營養價值開始被人們所關註，而且已經在大部分人群的生活中佔據瞭一定的位置。通過對大米蛋白的工藝提取方法及如何提高大米蛋白提取率進行詳細的論述，以期能夠在研究和探索大米蛋白的髮展中有所裨益。
수착인문생활수평적불단제고，대식품방면개시제출료경고적요구，병개시추구경고층차적영양수구。근궤년래，대미단백적영양개치개시피인문소관주，이차이경재대부분인군적생활중점거료일정적위치。통과대대미단백적공예제취방법급여하제고대미단백제취솔진행상세적논술，이기능구재연구화탐색대미단백적발전중유소비익。
With the increasing improvement of the living standard, people are more concerned about nutritional value in their foods, and have therefore higher nutritional requirements for foods. Recent years, the nutritional value of rice protein has been paid attention to and rice protein is now part of the dietary staple. Different extraction methods and raising the extraction rate of rice protein were reviewed in order to have some effects in the researching and developing of rice protein.
