摘要
研究了影响酸水解植物蛋白液色泽的因素,同时考察了不同加工条件对酸水解植物蛋白液色泽的影响。在单因素初步试验的基础上,以酸水解植物蛋白液的吸光度为考察指标,通过单因素试验和正交试验及方差分析,考察各加工条件对酸水解植物蛋白液色泽的影响。结果表明:加热温度能够显著影响酸水解植物蛋白液色泽,搅拌速度、搅拌时间也对酸水解植物蛋白液色泽有一定影响。
The influencing factors on the color of hydrolyzed vegetable protein （HVP） and the color changes under different processing conditions are investigated. The study is conducted on the basis of single-factor experiment, taking the absorbance of HVP asindex. Investigate the effects of various processing conditions on the color of HVP by single-factor, orthogonal experiments and variance analysis. The results show that heating temperature affects the color of HVP significantly, and the stirring time and speed have certain effects on the color of HVP.
出处
《中国调味品》
CAS
北大核心
2014年第6期83-85,共3页
China Condiment
关键词
酸水解植物蛋白液
加工工艺
色泽
Hydrolyzed Vegetable Protein （HVP）
processing technology
color
