摘要
采用玉米麸质粉为主要原料，经酶液化、水解、脱色脱臭及干燥制得新型食品添加剂玉米蛋白发泡粉。正交试验确定的优化工艺条件为：滤饼与水质量比为１∶２．０，介质的ｐＨ值为１１，水解温度１１５℃，水解时间７．５ｈ。所得产物的蛋白质含量为６３．８％，得率达５３．４％。
A new type of food additivecorn protein foam powder was prepared by using corn gluten powder as the main material through the processes of enzymolysis,hydrolysis,discolor,deodorizing and drying.The optimal technology conditions determined by orthogonal experiment were as follows:mud cake∶water=1∶2.0(w/w),pH 11,hydrolysis temperature 115℃,hydrolysis time 7.5 h.The protein content of the product was 68.3% and the total yield was 53.4%.
出处
《郑州粮食学院学报》
1998年第1期33-37,共5页
Journal of Zhengzhou Institute of Technology
基金
河南省1995年科技攻关项目
