摘要
以低变性脱脂豆粕为原料,系统地研究了大豆蛋白醒酒肽的生产工艺流程、具体操作要点及产品质量标准。着重研究了蛋白酶水解、水解物脱苦、脱色及水解物脱盐、大豆蛋白醒酒肽饮料的调配等工序。
In this study, defatted soy meal with little protein denaturation was used as experimental materials. The production process, conditions and product standard of soybean protein peptide facilitating alcohol metabolism were studied scientifically. Hydrolyzing by protease, eliminating bitter, color and salt, flavoring of this kind of drinks were studied emphatically.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期71-72,共2页
Food Research and Development
基金
辽宁省科技厅科技攻关项目"主要农产品精深加工及综合利用技术"支助(项目编号:2004205001)
关键词
低变性脱脂豆粕
水解
碱性蛋白酶
蛋白肽饮料
defatted soy meal with little protein denaturation
hydrolysis
protease
protein peptide drinks
