摘要
本文就要研究热处理钝化扁豆液中胰蛋白酶抑制子的方法。试验表明,高温下(95,120,140℃)热处理所需温度时间较短,但豆液颜色变深。碱性(pH=12.0)中温(50,60,70℃)下,豆液营养效价损失较小,温度每升高6℃,所需热处理时间减少一倍。
This paper researched on a method of heat treatment to inactivate trypsin in Dolichos lablab. The results showedthat heat treatment of legume abstract solution needed less time at high temperatures (95,120,140℃),but the color of legumesolution would be deepened. The basic treatments(pH=12.0)combined with mild temperatures(50,60,70℃) showed that thenutrients lost could be minimized and the treating time could be decreased to half with temperature increas of 6℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第5期40-43,共4页
Food Science
基金
广东省自然科学基金(000454)
