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现代加工技术在明胶制备中的应用展望

作  者:
陈丽清;马良;张宇昊
单  位:
西南大学食品科学学院
关键词:
现代加工技术;明胶;制备;性质
摘  要:
在总结传统明胶制备方法的基础上,针对其现存问题,结合明胶制备机理对通过现代加工技术改进明胶传统制备工艺的可行性进行理论分析,并对现代加工技术可能对明胶的性质产生的影响进行论述,最后对明胶生产工艺的发展趋势进行展望。
译  名:
Prospects for the Application of Modern Processing Technology in Gelatin Preparation
作  者:
CHEN Li-qing1,MA Liang1,2,ZHANG Yu-hao1,2 (1. College of Food Science,Southwest University,Chongqing 400716,China; 2. Chongqing Special Food Programme and Technology Research Center,Chongqing 400716,China)
关键词:
modern processing technology;gelatin;preparation;gelatin property
摘  要:
Based on traditional preparation methods of gelatin and the existing problems,the theoretical feasibility of using modern processing technology to improve the traditional preparation of gelatin is analyzed in this article. Meanwhile,the effect of modern processing technology on the properties of gelatin is also discussed. Moreover,the future development trends of gelatin preparation are predicted.

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