牡丹蛋白在植脂末研发中的应用

Application of peony protein in research and development of non-dairy creamer

为了减少传统植脂末产品对酪蛋白酸钠原料的高度依赖并降低产品成本,采用不同比例的牡丹蛋白来替代酪蛋白制备植脂末。通过测定植脂末表面油脂含量、水分、过氧化值、主要粒径分布情况等指标评价牡丹蛋白植脂末的品质。结果表明,牡丹蛋白替代酪蛋白制备植脂末的最大替代比例为40%,在此替代比例下,能够满足植脂末的制备要求,可应用于食品领域。

In order to diminish the heavy reliance on casein sodium and lower product costs of traditional non-dairy creamer products﹐peony protein was employed in varying proportions as a substitute for casein in the formulation of non-dairy creamer.The quality of peony protein-based non-dairy creamer was evaluated by measuring the surface oil content,moisture,peroxide value and particle size distribution.The results showed that in the preparation of non-dairy creamer,the maximum substitution ratio of peony protein to replace casein was 40%.Under this substitution ratio,it could meet the preparation requirements of non-dairy creamer and could be applied to the food field.