摘要
大豆乳清中含有的低聚糖和乳清蛋白具有很好的营养和保健功能。本研究通过对大豆分离蛋白生产工艺进行适当的改进,确定两次提取蛋白的料液比分别为1∶7.5和1∶7.5,第一次得到的乳清中固形物的总含量为3.95%,低聚糖含量2.68%,蛋白质含量0.65%。利用这部分乳清制备饮料,并对饮料进行感官评价,确定制备饮料的配方为每100mL乳清中加入蔗糖10g,柠檬酸0.5g,或每100mL乳清中加入木糖醇8g,得到饮料的口感和风味都较好。
the oligosaccharides and whey protein in soybean whey has nutrition and health function. The improved technology of protein extract was obtained from this study. The two - step extract was used and the ratio of the material and water was 1 ： 7.5 and 1 ： 7.5. The solids content of the whey from the first extract was 3.95 %, and the oligosaccharides content was 2.68 %, protein content was 0.65 %. The whey was used to prepare drink and the sensory evaluation was used to remark it. The optimum formulation of the drink is sucrose 10g, citric acid 0.5g per 100mL whey, or xylitol 8g per 100mL whey.
出处
《粮油食品科技》
2006年第4期36-37,共2页
Science and Technology of Cereals,Oils and Foods
关键词
大豆乳清
低聚糖
乳清蛋白
饮料
soybean whey
oligosaccharides
whey protein
drink
