共查询到18条相似文献,搜索用时 31 毫秒
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以豌豆为原料,对豌豆制作酸豆奶的加工工艺进行了研究。通过对不同浸泡液和浸泡时间的选择,得出最佳浸泡条件为:采用0.5%的NaHCO3溶液,按干豆重3倍的量加入,常温浸泡16h;针对豌豆淀粉含量高,豆浆易分层的特点,加入α-淀粉酶对其进行酶解处理,以α-淀粉酶加入量、酶解温度和处理时间为因素,采用L9(3^4)正交试验,得出最佳酶解条件为:加入0.07%α-淀粉酶,在85℃水浴处理40min;最后对豌豆酸奶的发酵条件进行了研究,确定最佳发酵条件为:乳酸菌接种量5%,加糖量5%,发酵5.5h。 相似文献
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以豆奶为原料,经微波辅助处理后加酶水解,用水解液发酵酿酒。探讨了微波辅助处理功率、时间、加酶量、水解温度和时间、水解液pH等对豆奶水解效果的影响。结果表明,豆水质量比为1∶10的豆奶,在微波功率180W下处理20s,加入2%木瓜蛋白酶,60℃下水解3h,控制水解液pH值7.0,得到氨基酸含量丰富的豆奶水解液;在此基础上通过正交试验,得出豆奶水解液发酵制酒的工艺条件为:接种0.025%酵母,加入18%蔗糖,控制酶解液pH值3.3,在22~24℃发酵9d,发酵液中加入0.3%复合稳定剂,20~23MPa压力均质,所得产品风味好、口感细腻、稳定性高,不仅含有大豆的营养物质,还有发酵酒的芳香。 相似文献
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酶解豆浆制酸豆奶的研究 总被引:1,自引:0,他引:1
本实验研究了在不同条件下用三种酶酶解豆浆中蛋白的程度。结果表明,酶B为酶解蛋白最充分的酶,其最佳酶解条件为:55℃,0.1mg/ml(豆浆中酶的浓度),水解4h。在该条件下制得豆浆酶解液,研究了酶解液与鲜牛奶混合比例、蔗糖的添加量、保加利亚乳杆菌:嗜热链球菌接种比例、前发酵时间等因素对酸豆奶感官质量的影响。所得酸豆奶经感观评定,结合经济因素,确定当酶解液与牛奶以1:1混合,两个菌种发酵剂按1:1的比例接种,接种量4%,蔗糖8%,香草香精0.04%,前发酵3h时,得到的酸豆奶感官口味最好,综合评价最高且最有应用前景。 相似文献
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豌豆淀粉是一种广泛用于食品加工的重要的食品原料,采用研制的新型海洋低温α-淀粉酶,结合单因素试验和正交试验优化了α-淀粉酶酶解豌豆淀粉的工艺参数,并对酶解产物的生物活性进行了研究。结果表明,低温α-淀粉酶酶解豌豆淀粉工艺条件为加酶量35 U/g,时间165 min,温度35℃,豌豆淀粉浓度4%,pH6.5。经高效液相色谱(HPLC)分析,酶解产物中麦芽三糖、麦芽四糖和麦芽五糖的总和达到65.88%。酶解产物对羟自由基和DPPH自由基均有清除作用,对DPPH自由基的清除效果好于对羟自由基的清除效果。为豌豆淀粉的深入加工提供了参考。 相似文献
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介绍了豌豆瓣、豌豆淀粉加工机械的主要结构与特点 ,阐述了其工作原理 ,分析了影响其加工质量的因素 ,确定了主要参数和整机参数 相似文献
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本文根据营养学原理和豆奶加工工艺对纯豆奶、果汁豆奶、钙强化豆奶、锌强化豆奶,风味豆奶的配方及加工技术进行了研究。试验结果表明:采用适当的配方及加工工艺研制的营养风味豆奶营养价值高、口感良好,无沉淀、无凝固,是优质植物蛋白饮料。 相似文献
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《粮食与油脂》2013,(10):26-29
以淀粉生产副产物豌豆蛋白粉为原料,采用碱性蛋白酶(Alcalase)对豌豆蛋白进行限制性水解。以酶改性豌豆蛋白产物的乳化特性为评价指标,在单因素实验基础上采用响应面分析方法优化酶解改性工艺条件,综合考虑乳化活性指数(EAI)和乳化稳定性(ES)两个响应值,根据响应面优化得到最佳酶解条件,在实验室条件下进行适当调整,在加酶量0.07%、时间40.0min、pH 8.0、温度57.7℃、底物浓度8%的条件下得到水解产物EAI为(29.55±0.45)m2/g,ES为(41.88±0.63)min。在此条件下回归方程预测值为:EAI 29.35 m2/g,ES 41.97 min,实验值与预测值吻合良好,可见该模型能较好预测酶改性产物乳化特性。 相似文献
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H. A. El Faki H. S. R. Desikachar S. V. Paramahans R. N. Tharanathan 《Starch - St?rke》1983,35(5):163-166
Extraction with 70% ethanol of chick pea, cow pea and horse gram yielded 7.1, 8.1 and 3.6%, respectively of free sugars, all showing the presence of galactose, glucose, sucrose, raffinose, stachyose and verbascose in varying proportions. Starch was isolated in 28 – 37% yields; whereas the unavailable carbohydrates were found to be 17.6, 14.5 and 24.2% respectively. All the fractions contained uronic acid, pentoses and hexoses in different proportions. No ethanol-soluble sugar or starch was detectable in the husk. The husk was rich in cellulose which still contained small amounts of pentose constituents, indicating probably its incomplete extraction or a strong macromolecular association. 相似文献
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H. A. El Faki H. S. R. Desikachar S. V. Paramahans R. N. Tharanathan 《Starch - St?rke》1983,35(4):118-122
Starches were isolated in 36, 37 and 28% yields, from chick pea, cow pea and horse gram, respectively. Study of their properties revealed mixed granule population; single stage swelling with high solubility in water for cow pea and horse gram starches in comparison to chick pea starch; slightly higher solubility in DMSO for chick pea starch followed by cow pea and horse gram starches; a relatively high viscosity in alkaline solution of cow pea starch; and Brabender amylograms indicating a low slurry viscosity and low set back in the case of chick pea starch compared to the other two starches which exhibited considerable peak viscosity as well as retrogradation. All the starches contained amylose in the range of 32 – 34%. X-ray powder patterns showed chick pea and horse gram starches to be of B-type, whereas cow pea starch was of A-type. 相似文献
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Proximate Composition of Triangular Pea,White Pea,Spotted Colored Pea,and Small White Kidney Bean and Their Starch Properties 总被引:1,自引:0,他引:1
Wenhao Li Xinlong Xiao Shenwang Guo Shaohui Ouyang Qingui Luo Jianmei Zheng Guoquan Zhang 《Food and Bioprocess Technology》2014,7(4):1078-1087
Physicochemical properties of beans and starches extracted from triangular pea, white pea, spotted colored pea, and small white kidney bean grown in China were investigated. Results pointed out that each of the different legumes might be a good resource of starch and protein, which could be utilized for specific applications in food processing. Starches separated from different legumes differed significantly with respect to their protein content, amylose/amylopectin ratio, lipid content, ash content, swelling power, and solubility. The scanning electron micrographs revealed the presence of kidney or elliptical- to irregular-shaped granules and with a diameter ranging from 5 to 40 μm. All starches exhibited a C-type X-ray diffraction pattern. The pasting properties were tested in a Rapid Visco Analyser and thermal properties with a differential scanning calorimeter. Small white kidney bean had the highest peak, trough, breakdown, and final viscosity among various starches. Triangular pea starch showed the highest gelatinization transition temperatures (T o, T p, and T c) and enthalpy of gelatinization, while white pea starch showed the lowest transition temperatures and gelatinization enthalpy. The results obtained provide a technical basis for processing these legumes and starches. 相似文献
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随着人们生活水平的提高和改善,消费者对酱的品质,品种有着新的需要和选择.阐述了豆瓣酱色泽、香味、滋味形成的机理,通过正交试验对发酵一个月的豆瓣酱发酵条件进行了优化试验,研究添加水量、添加食盐量、发酵温度和制曲时间对发酵品质的影响,并结合感观品评得出最佳的工艺参数,即豆瓣酱最优工艺条件为添加水分量为56%,添加盐分量10%,发酵温度40℃,制曲时间40 h. 相似文献