共查询到20条相似文献,搜索用时 109 毫秒
1.
2.
3.
<正> 玉米花粉来源广泛,具有美容健肤的功效。它含有人体必需的各种氨基酸、维生素,对维持身体平衡、滋阴壮阳有很好的作用。笔者将玉米花粉与奶粉等配合,成功研制出玉米花粉乳精。 相似文献
4.
5.
6.
7.
玉米花粉混合破壁法的研究 总被引:7,自引:3,他引:7
玉米花粉含有丰富的营养物质,不破壁的花粉不易被人体很好地消化吸收。采用温差法、超声波法、酶法和混合法四种方法对玉米花粉进行破壁处理。实验采用L9(33)正交设计。温差法破壁的最优条件是料液比为1:5,温差为90℃,水浴时间为1h。酶法破壁的最优方案是料液比为2%,水浴温度为55℃,水浴时间为12h。混合法是先利用温差法进行破壁,再用超声波法与酶法进行破壁处理。四种方法破壁效果分别为:超声波法31.2%,温差法为46.3%,酶法80.4%,混合法98.6%。酶法和混合法的破壁率极显著地高于超声波法和温差法。混合破壁法效果最好,破壁率达98%以上,具有良好的利用前景。 相似文献
8.
9.
玉米花粉几种机械破壁方法的研究 总被引:10,自引:0,他引:10
玉米花粉富含蛋白质高达20%以上,总糖量为13%左右,水解氨基酸为21.81(g/100g)左右,还含有10余种维生素,10多种矿物质及黄酮、辅酶、激素、抗菌素等十几种天然活性物质。我国有应用玉米花粉的悠久历史。目前,国内外玉米花粉正广泛应用于食品工业、医药工业及化妆品日用工业,但是玉米花粉壁不同于一般植物细胞壁,具有顽强的耐腐蚀性。人类和单胃动物的消化液无法破坏玉米花粉壁,这在一定程度上影响了玉米花粉中营养物质的有效利用。为充分利用玉米花粉的营养成分,我们对几种破壁方法进行了比较研究,以供同行参考。1实验材料和… 相似文献
10.
11.
12.
13.
14.
豆奶,牛奶混合型干酪的研制 总被引:9,自引:0,他引:9
以豆奶和牛奶为原料,通过干酪制作条件的优化研究,得出了生产混合型干酪的重要工艺参数和技术要点。实验表明,用含有20%豆浆的牛奶作为混合原料奶,消毒后加入2%的发酵剂和凝乳酶,经1-2月成熟,即可得到风味与纯牛奶干酪无显著差异的优质混合型干酪。 相似文献
15.
16.
《Food Biotechnology》2007,21(1):45-56
With the aim of preparing high nutritional dietary supplements containing oligopeptides from skim milk, an Aspergillus protease, papain and pepsin, separately or in association, were used in different enzyme:substract ratios (1%, 2% and 4%). The fractionation of peptides according to their size was used to evaluate the nutritional quality of protein hydrolysates. The hydrolysates were fractionated by high-performance liquid chromatography in size-exclusion mode and the rapid method of Correct Fraction Area was used for the quantification. In general, the isolated action of the enzymes produced better peptide profiles than their simultaneous use, especially in terms of a higher amount of oligopeptides, which reached 56%. 相似文献
17.
Rosângelis Del Lama Soares Michely Capobiango Eliza Augusta Rolim Biasutti 《Food Biotechnology》2013,27(1):45-56
With the aim of preparing high nutritional dietary supplements containing oligopeptides from skim milk, an Aspergillus protease, papain and pepsin, separately or in association, were used in different enzyme:substract ratios (1%, 2% and 4%). The fractionation of peptides according to their size was used to evaluate the nutritional quality of protein hydrolysates. The hydrolysates were fractionated by high-performance liquid chromatography in size-exclusion mode and the rapid method of Correct Fraction Area was used for the quantification. In general, the isolated action of the enzymes produced better peptide profiles than their simultaneous use, especially in terms of a higher amount of oligopeptides, which reached 56%. 相似文献
18.
19.