花生饼新法生产花生乳研究

用花生饼作原料生产花生乳的关键问题是如何提高蛋白质提取率及保持乳浊液的稳定性。本文介绍了以木瓜蛋白酶水解生产花生蛋白乳的新工艺流程，并通过感官测评指标结合可溶性蛋白质和游离氨基酸含量测定指标，确定了木瓜蛋白酶／花生饼的最佳比值。

The key point of making peanut milk from the peanut cake is how to raise the extraction rate of peanut protein and to keep the stability of the emulsion. This paper tries to introduce the technological process of making peanut milk by the method of hydrolyzation with papain and determine the optimum papain/peanut cake values by combining the sensory tests with the contents of soluble protein and free amino-acid.