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Analysis on Progress of Fermented Soymilk Based on Patent and Reference(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年04期
Page:
621-628
Research Field:
Publishing date:

Info

Title:
Analysis on Progress of Fermented Soymilk Based on Patent and Reference
Author(s):
WANG Shang HU Yang WANG Jing WANG Yu-hua PIAO Chun-hong
(Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
Keywords:
Fermented soymilk Patent Reference Research progress
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.04.0621
Abstract:
The National Nutrition Program (2017-2030) mentions to promote the double protein engineer that reflects great emphasis on legume proteins. Fermented soybean milk is one of the vegetable protein food that made by lactic acid bacteria fermentation, and it draws more and more attention due to its rich nutritive value and health function. In this paper, the invention patents and reference (periodicals and dissertations) on fermented soymilk from 2010 to 2017 were summarized. This paper also analyzed the major research directions and contents of fermented soymilk according to the keywords of processing technology, fermented cultureand health function. In general, scientific basis was provided for the upgrading and development of fermented soymilk products, and promoting the rapidly development of fermented soymilk industries.

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Last Update: 2018-08-01