摘要
大豆经发芽处理、热处理、酶解、营养调配、均质、灭菌等工艺生产出功能性发芽豆乳。产品具有更易消化吸收的优质大豆蛋白,是富含大豆多肽、双歧因子、微量元素及维生素等全价营养成分的最佳植物蛋白饮品。
To get functional sprouting soybean milk with polypeptide,the soybean is processed as following steps： sprout treatment,heat treatment,hydrolysis with enzyme,nutrient concoction,homogenizing,UHT,etc.This product is abundant in soybean protein,which can be digested and absorbed more easily.Moreover,it contains soybean peptide,Bifidus Factor,essential microelements,vitamin and so on,which make this product one of the best beverages made of plant protein with full nutrient components.
出处
《中国酿造》
CAS
北大核心
2011年第4期176-178,共3页
China Brewing
基金
辽宁省教育厅项目(L2010053)
关键词
发芽豆乳
酶法水解
大豆肽
sprouting soybean milk
hydrolysis by enzyme
soybean peptide
