Analysis of Biotechnology in China's Food and Oil Industry

被引：0

作者：

Tian, Haijuan ^{[1
]}

机构：

[1] Jilin Business & Technol Coll, Sch Food Engn, Changchun 130000, Peoples R China

来源：

PROCEEDINGS OF THE 2015 3RD INTERNATIONAL CONFERENCE ON MANAGEMENT SCIENCE, EDUCATION TECHNOLOGY, ARTS, SOCIAL SCIENCE AND ECONOMICS (MSETASSE 2015) | 2015年 / 41卷

关键词：

Soybean; Biotechnology; Enzymolysis; Soybean protein lactic acid bacteria beverage; Microbial fermentation; Oil;

D O I：

暂无

中图分类号：

C [社会科学总论];

学科分类号：

03 ; 0303 ;

摘要：

Since the foundation of People's Republic of China, China's biochemistry research-based foodstuffs production technology has become more mature. It not only improves quality and quantity of China's foodstuffs, but also ensures the safety of food supply. This paper takes soybean as the material and regards biotechnology as the basis of theory and practice to discuss the application of biotechnology in two foodstuffs industries: extracting soybean oil with microbial fermentation and producing soybean protein lactic acid bacteria beverage with enzymolysis technology. The results show the importance of biotechnology in foodstuffs production.

引用

页码：501 / 505

页数：5

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