| 大豆多肽功能饮料加工技术研究 |
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| 引用本文： | 董文明,林奇,邵金良. 大豆多肽功能饮料加工技术研究[J]. 饮料工业, 2006, 9(10): 30-32 |
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| 作者姓名： | 董文明 林奇 邵金良 |
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| 作者单位： | 云南农业大学食品科技学院,云南,昆明,650201 |
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| 摘 要： | 以大豆分离蛋白为主要原料，采用木瓜蛋白酶水解SPI得到大豆多肽，添加适量的食品添加剂进行运动营养饮料的开发和研制，并对产品的最佳配方和加工技术进行了研究。
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| 关 键 词： | 大豆多肽 功能饮料 木瓜蛋白酶 |
| 修稿时间： | 2006-07-19 |
Study on processing technology of soybean polypeptide functional drinks |
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| DONG Wen-ming,LIN Qi,SHAO Jin-liang. Study on processing technology of soybean polypeptide functional drinks[J]. Beverage Industry, 2006, 9(10): 30-32 |
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| Authors: | DONG Wen-ming LIN Qi SHAO Jin-liang |
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| Abstract: | Soybean polypeptides were obtained by hydrolyzing soybean protein isolates with papain. An appropriate amount of food additives were added to develop functional drinks. The optimum formula and processing technology were studied. |
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| Keywords: | soybean polypeptide functional drink papain |
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