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。
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 processing parameters of enzymatic hydrolysis were decided by orthogonal experiment.
出处
《食品科技》
CAS
北大核心
2005年第9期77-79,共3页
Food Science and Technology
关键词
麦胚
酶解
氨基酸
wheat germ
enzymatic hydrolysis
amino acid
