摘要
在优质螺旋藻饮料生产过程中 ,需要对螺旋藻蛋白进行水解。本文研究了螺旋藻的酶解和螺旋藻饮料的加工工艺 ,重点介绍了酶解的条件、绿色保护、均质、营养强化及产品的氨基酸构成等问题。
Hydrolysis of spirulina platensis protein is necessary in production of high\|quality beverage of spirulina platensis.Hydrolysis of spirulina platensis and processing technology of spirulina platensis beverage are studied.The hydrolysis condition,protecting color,homogenization,enhanced nutrition components and amino acid component of beverage are introduced importantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第5期49-50,共2页
Science and Technology of Food Industry
关键词
碱性蛋白酶
水解
饮料
工艺
螺旋藻饮料
spirulina platensis
alkali pankrin
hydrolysis
beverage
technology
