豆类深加工技术与产业化研究

本书对豆类资源分布、主要营养成分与生物活性、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。

山东省农业科学院是省政府直属的综合性、公益性省级农业科研单位，是国家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，目前已经成为国内规模较大、力量较强、学科较为齐全、贡献和效益较为突出、在国内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，综合实力位居全国省级农科院前列。

\\\"第一章　概　述·············································································· 1 第一节　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性 ········································· 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 第一节　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　大豆功能性成分 ··························································63 第三章　豌豆食品加工 ···································································70 第一节　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　豌豆粉丝加工 ·····························································90 第五节　豌豆发酵食品及其他豌豆食品加工 ··································93 第六节　变性淀粉及豌豆淀粉改性方法 ······································ 100 第七节　豌豆蛋白改性方法 ····················································· 102 第四章　绿豆食品加工 ································································· 107 第一节　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 第一节　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 第一节　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 第一节　大豆蛋白的结构特征与功能特性 ··································· 219 第二节　豌豆蛋白的结构特征与功能特性 ··································· 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 第一节　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 第一节　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 第一节　豌豆产业基本情况 ····················································· 287 第二节　山东豌豆加工业发展基础 ············································ 288 第三节　机遇与挑战 ······························································ 290 第四节　发展策略与措施 ························································ 292 参考文献···················································································· 295 \\\"