食品科学 ›› 1998, Vol. 19 ›› Issue (11): 31-33.
• 食品科学 • 上一篇 下一篇
董华强, 崔志新, 钟希琼, 余建锋
出版日期:
发布日期:
DONG Hua-Qiang, CUI Zhi-Xin, ZHONG Xi-Qiong, YU Jian-Feng
Online:
Published:
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
董华强, 崔志新, 钟希琼, 余建锋. 花生饼酶解法生产花生乳[J]. 食品科学, 1998, 19(11): 31-33.
DONG Hua-Qiang, CUI Zhi-Xin, ZHONG Xi-Qiong, YU Jian-Feng. [J]. FOOD SCIENCE, 1998, 19(11): 31-33.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y1998/V19/I11/31