新型豆制品加工的研发现状  

Research and Development Status of New Soybean Products Processing

作　　者：鲁明[1] 付欣[1] LU Ming;FU Xin(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2021年第6期90-91,共2页Agricultural Science & Technology and Equipment

基　　金：沈阳市科技特派团项目(19-302-3-07)。

摘　　要：介绍我国大豆加工的发展历程、主要产品类型和相关技术,结合国外的相关研究发展现状,从技术、创新、规模方面分析我国在新型豆制品加工中存在的主要问题,为新型豆制品加工的进一步发展提供参考。This paper introduces the development history,main product types and related technologies of soybean processing in China,and combined with the development situation of foreign research it analyzes the main problems existing in the processing of new soybean products from the aspects of technology,innovation and scale,so as to provide reference for the further development of new soybean products processing.

关 键 词：新型豆制品 加工 全豆 大豆蛋白 油脂 

分 类 号：S377[农业科学—农产品加工] TS214.2[农业科学—农艺学]