食品科学 ›› 1998, Vol. 19 ›› Issue (11): 31-33.

• 食品科学 • 上一篇    下一篇

花生饼酶解法生产花生乳

 董华强, 崔志新, 钟希琼, 余建锋   

  1. 广东佛山科学技术学院
  • 出版日期:1998-11-15 发布日期:2011-12-13

 DONG  Hua-Qiang, CUI  Zhi-Xin, ZHONG  Xi-Qiong, YU  Jian-Feng   

  • Online:1998-11-15 Published:2011-12-13

摘要: 介绍了木瓜蛋白酶水解生产花生蛋白乳的工艺流程,并通过感官测评结合可溶性蛋白质和游离氨基酸含量测定,确定木瓜蛋白酶/花生饼的最佳比值为0.6%。

关键词: 花生饼, 花生乳, 木瓜蛋白酶, 可溶性蛋白质, 游离氨基酸

Abstract: This paper tries to introduce the techndogical process of making peanut milk by the method of hy drolyzation with papain and that 0. 6% was determined as the optimum one of the papain/peanut cake values by combining the sensory tests with the contents of soluble protein and free amino-acid.

Key words: Peanut cake Peanut milk Papain Solube protein Free aminoacid