摘要
探讨了采用乳酸菌发酵法提取大豆蛋白的生产工艺,大豆蛋白质的提取率为87.46%,脂肪提取率为79.158%。所获产品在冰淇淋、蛋糕生产中分别取代部分奶粉和鸡蛋,获得较好的替代效果,可望发酵大豆蛋白在食品中有更广阔的应用。
This work discusses the technique for the production of soybean protein by means of lactic acid bacteria fermentation.The extract rates of protein and fat are 87 46% and 79 15%,respectively. The parts of milk powder in ice cream and egg in cake can be replaced by the product.The effects are ideal. It is desired for the fermented soybean protein to be widely used in food industry.
出处
《中国乳品工业》
CAS
北大核心
1997年第5期28-30,共3页
China Dairy Industry
关键词
大豆蛋白
食品工业
发酵法
fermentation soybean protein replace ice cream cake