STUDYON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2002年03期

Page:

234-237

Research Field:

Publishing date:

Info

Title:

STUDYON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING

Author(s):

Zhao Guixing 　Chen Xia

Soybean Research Institute , Hei longjiang Academy of Agricul tural Sciences , Harbin 150086

Keywords:

Acid hy droly sis ; Soy bean meal ; Seasoning ; Hydrolyzation protein ; Additives ; St reng then addit ives

PACS:

S565.1

DOI:

10.11861/j.issn.1000-9841.2002.03.0234

Abstract:

In recent years , soybean hydrolyzation pro tein w as made into new food additives and used to processhigh grade seasoning and soup material .It was used in the processing of nut rit ion and health food and acted asstrengthen additives of pro tein and amino acid .Detail stady on Acid Technique confirmed and perfected hy drolyzingtechnique conditions , and hydroly te w as used as base materials to excogitate different f lavor seasoning .Thestudy on new seasoning made f rom defatted soybean meal by acid hydrolysis is introduced .The results of chemicalanalysis of four products are given .The physical properties of these product s are also discussed here .

References:

1 　周秀琴.日本新型调味品的开发[ J] .浙江调味品, 1986 .1 :36-38 .

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