摘要
对核桃制品生产及开发过程中打浆处理时的温度、p H及打浆次数对核桃蛋白质溶出率的影响进行了系统的研究 ,探讨核桃打浆处理过程中核桃蛋白质溶出率的变化规律 ,得到了适宜的打浆处理工艺条件 ,为核桃制品的生产及开发提供理论依据。
The paper studied systematically the effect of grinding condition (temperature\,pH and times) on the dissolution ratio of walnut protein. The curves of protein dissolution in grinding treatment were investigated,which resulted in appropriated processing condition and provided theoretical basis for the development of walnut products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第6期42-44,共3页
Science and Technology of Food Industry
基金
云南省省院省校合作资助!项目 ( 98YQ0 1 7)
