| 浸泡、浸提对花生乳饮料中蛋白质溶出率的影响 |
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| 引用本文： | 李苏红,王丽娟,王俊伟.浸泡、浸提对花生乳饮料中蛋白质溶出率的影响[J].食品科技,2012(2):73-76. |
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| 作者姓名： | 李苏红 王丽娟 王俊伟 |
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| 作者单位： | 沈阳师范大学工程技术学院;华南理工大学轻工与食品学院 |
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| 摘 要： | 着重分析了花生乳生产工艺中整粒花生浸泡条件、及磨浆后浸提条件对蛋白质溶出率的影响。根据正交试验分析确定:最佳工艺的浸泡条件是加水量为花生的12倍、浸泡液pH为7.5、浸泡温度为20℃、浸泡时间为14 h;最佳浸提条件是调花生浆的pH为7.5、70℃下浸提10min。花生蛋白的最高溶出率可达77%。
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| 关 键 词： | 花生 蛋白 溶出率 |
Effects of immersion and extraction on protein dissolution rate in peanut milk |
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| LI Su-hong,WANG Li-juan,WANG Jun-wei.Effects of immersion and extraction on protein dissolution rate in peanut milk[J].Food Science and Technology,2012(2):73-76. |
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| Authors: | LI Su-hong WANG Li-juan WANG Jun-wei |
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| Affiliation: | 1(1.College of Engineering and Technology,Shenyang Normal University,Shenyang 110034;2.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640) |
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| Abstract: | Effects of whole peanut kernel immersion and extraction after grinding on protein dissolution rate in peanut milk were discussed.According to orthogonal analysis,the optimum immersion conditions were adding 12 times water,at 20 ℃ for 14 hours with pH 7.5.The optimum extraction conditions were extracting at 70 ℃ for 10 minutes with pH 7.5.The highest protein dissolution rate could be obtained at 77%. |
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| Keywords: | peanut protein dissolution rate |
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