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提高花生乳中蛋白质提取得率的研究 |
Kouane Diarra,张国农,陈洁,涂顺明 |
江南大学食品学院,无锡,214036 中国食品发酵工业研究院,北京,100027 |
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Studies on the Improvement of the Extractive Yield of Protein from Peanut Milk |
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摘要 研究了提高花生乳中蛋白质提取得率的诸多因素.结果表明,烘烤温度125℃、时间10 min,常温下以m(花生)∶m(水)=1∶2的比例浸泡8 h,m(花生)∶m(水)=1∶10的比例热水磨浆5 min,并用热水磨花生糊2次,花生乳中蛋白质的提取得率可高达74.58%.
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出版日期: 2003-06-25
发布日期: 2017-12-01
期的出版日期: 2003-06-25
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