豆类深加工技术与产业化研究轻纺王祥峰等新华正版

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作者王祥峰等

出版社科学技术文献出版社

ISBN9787523518106

出版时间2025-02

版次1

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开本16

页数156页

定价80元

货号xhwx_1203539545

上书时间2025-03-03

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章　概　述·············································································· 1节　世界主要豆类作物的分布特点 ········································· 1第二节　我国主要豆类作物资源 ·················································· 4第三节　豆类主要营养成分与生物活 ········································· 7第四节　豆类深加工技术研究进展 ·············································· 11第五节　豆类深加工食品与健康饮食 ···········································15第二章　大豆食品加工 ···································································20节　大豆概述 ···································································20第二节　大豆油脂加工 ·····························································22第三节　大豆蛋白加工 ·····························································33第四节　大豆饮料食品加工 ·······················································41第五节　大豆发酵食品加工 ·······················································47第六节　大豆功能成分 ··························································63第三章　豌豆食品加工 ···································································70节　豌豆概述 ···································································70第二节　豌豆淀粉加工 ·····························································79第三节　豌豆蛋白加工 ·····························································85第四节　豌豆加工 ·····························································90第五节　豌豆发酵食品及其他豌豆食品加工 ··································93第六节　变淀粉及豌豆淀粉改方法 ······································ 100第七节　豌豆蛋白改方法 ····················································· 102 第四章　绿豆食品加工 ································································· 107节　绿豆概述 ································································· 107第二节　绿豆饮料加工 ··························································· 108第三节　绿豆面制品加工 ························································ 115第四节　绿豆淀粉类食品加工 ·················································· 120第五节　其他绿豆食品加工 ····················································· 128第五章　红豆食品加工 ································································· 132节　红豆概述 ································································· 132第二节　红豆面制品加工 ························································ 134第三节　红豆饮料制品加工 ····················································· 143第四节　其他红豆制品加工 ····················································· 157第六章　杂豆食品加工 ································································· 172节　蚕豆食品加工 ··························································· 172第二节　豇豆食品加工 ··························································· 184第三节　黑豆食品加工 ··························································· 194第四节　芸豆食品加工 ··························································· 199第五节　扁豆食品加工 ··························································· 203第六节　刀豆食品加工 ··························································· 206第七节　鹰嘴豆食品加工 ························································ 214第七章　豆基植物蛋白肉加工 ························································ 219节　大豆蛋白的结构特征与功能特 ··································· 219第二节　豌豆蛋白的结构特征与功能特 ··································· 225第三节　植物蛋白肉加工工艺 ·················································· 230第四节　植物蛋白肉质量控制与评价标准 ··································· 240第八章　豆类加工副产物综合利用 ·················································· 247节　豆类加工副产物分类 ·················································· 247第二节　豆类加工副产物饲料化利用 ········································· 251 第三节　豆类加工副产物肥料化利用 ········································· 257第四节　豆类加工副产物其他高值化利用 ··································· 261第九章　豆类深加工技术产业化趋势 ··············································· 267节　我国豆类深加工领域专利存量与技术分析 ······················· 267第二节　豆类深加工产业发展的动因与趋向 ································ 280第三节　豆类深加工循环经济产业链模式 ··································· 283第十章　山东豌豆产业化发展策略 ·················································· 287节　豌豆产业基本情况 ····················································· 287第二节　山东豌豆加发展基础 ············································ 288第三节　机遇与挑战 ······························································ 290第四节　发展策略与措施 ························································ 292参文献···················································································· 295

内容简介：

本书对豆类资源分布、主要营养成分与生物活、深加工技术研究进展、主要豆类品种的不同加工工艺、豆基植物蛋白肉及加工副产物综合利用技术等进行系统梳理，旨在汇集豆类深加工领域的创新成果，分享豆类副产物综合利用的研发技术，为推动豆类产业高质量发展提供科技支撑。

作者简介：

山东省农业科学院是省直属的综合、公益省级农业科研单位，是农业科技黄淮海创新中心和山东省农业科技创新中心承建单位。经过近一个世纪的改革发展和几代农科院人的不懈奋斗，目前已经成为规模较大、力量较强、学科较为齐全、贡献和效益较为突出、在外具有广泛影响的省级农科院，成为山东省农业科技创新的龙头和支撑黄淮海区域农业发展的一支重要力量，综合实力位居省级农科院前列。