[毕业设计精品]大豆的加工利用概况与进展

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1、目录第一章.国内发展概况.........................................................................3第二章.大豆中的营养成分.................................................................42.1.大豆蛋白的营养保健价值..........................................................42.2.大豆蛋白的加工研究现状

2、..........................................................42.3.大豆中的其他功能因子..............................................................52.3.1.大豆多肽..............................................................................52.3.2.大豆低聚糖.................

3、.........................................................62.3.3.大豆膳食纤维......................................................................62.3.4.大豆卵磷脂..........................................................................72.3.5植物雌激素................

4、..........................................................7第三章.大豆功能性食品的生产工艺.................................................73.1大豆多肽的生产工艺..................................................................73.2.大豆低聚糖浆生产工艺...................................

5、...........................83.3.大豆膳食纤维加工工艺..............................................................83.4.大豆卵磷脂和工艺......................................................................8第四章.展望...........................................................

6、..............................9结论.....................................................................................................10致谢感言.............................................................................................11参考文献..............

7、...............................................................................1214大豆的加工利用概况与进展摘要：对大豆加工国内外发展概况，大豆营养价值，功能因子，以及大豆功能食品加工工艺几个方面作了综述，进一步认识到加工利用价值，为大豆的进一步开发提供参考。关键词：大豆；功能特性；功能因子；研究进展RESEARCHPROGRESSONTHEPROCESSINGANDUTILIZINGOFSOYBEANAbstractI

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