摘要
本文对麦胚蛋白粉的制备工艺进行了研究,并利用正交实验确定了制备蛋白粉的最佳磨浆工艺条件为:浸泡温度为70℃,浸泡料水比为1: 10,磨浆温度为75℃,磨浆料水比为1: 9,制得的麦胚蛋白粉蛋白质的含量为45. 0%,麦胚蛋白氮可溶解性指数达到52. 6%。
The preparation technology of protein powder from wheat germ was studied, and th e optimum milling technology was confirmed by orthogonal tests. The soaked temp erature was 70℃, the ratio between wheat germ and water was 1:10, the milling t emperature 75℃, the ratio was 1:9. Protein content was 45.0%, nitrogen solution index was 52.6% in the protein powder from wheat germ.
出处
《中国食品添加剂》
CAS
2005年第2期8-10,共3页
China Food Additives
基金
黑龙江省科技厅"十五"攻关项目资助(合同编号:GB01B407-04)。
关键词
麦胚
蛋白粉
正交实验
制备工艺
Wheat germ
Protein powder
Optimum technology
