| 麦胚饮料的研制 |
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| 引用本文： | 刘国凌,彭珊珊,彭小红. 麦胚饮料的研制[J]. 食品科技, 2005, 0(9): 77-79 |
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| 作者姓名： | 刘国凌 彭珊珊 彭小红 |
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| 作者单位： | 1. 韶关学院食品系,韶关,512005
2. 广东汇香源生物科技有限公司,广州,510665 |
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| 摘 要： | 用麦胚酶解法制取氨基酸营养液,借助正交试验优化酶解条件。所制得的产品,蛋白质利用率高,营养液中氨基酸态氮占总氮的60%～70%,含量优于国内报道的其他麦胚营养液。产品呈棕黄色,澄清透亮,口感良好、营养丰富。
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| 关 键 词： | 麦胚 酶解 氨基酸 |
| 文章编号： | 1005-9989(2005)09-0077-03 |
| 修稿时间： | 2005-04-09 |
Preparation of wheat germ beverage |
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| LIU Guo-ling,PENG Shan-shan,PENG Xiao-hong. Preparation of wheat germ beverage[J]. Food Science and Technology, 2005, 0(9): 77-79 |
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| Authors: | LIU Guo-ling PENG Shan-shan PENG Xiao-hong |
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| Affiliation: | LIU Guo-ling1,PENG Shan-shan1,PENG Xiao-hong2 |
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| Abstract: | The article studied the technology of enzymatic hydrolysis of wheat germ to produce nutritive and natural wheat germ beverage which nitrogen content is more than other domestic products. The best process- ing parameters of enzymatic hydrolysis were decided by orthogonal experiment. |
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| Keywords: | wheat germ enzymatic hydrolysis amino acid |
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