摘要
介绍了低变性花生蛋白粉生产的工艺流程,分析了各工序操作条件对产品质量的影响。在花生蛋白粉生产中,提高红衣脱除率,在保证蛋白质少变性的前提下降低残油,对提高花生蛋白粉质量及其利用途经有很大意义。
The paper introduces of the technological processes,analyses the operating conditions which affect the quality of products in respective processes.The paper points out the way to improve the removing rate of the red covering of peanut.In addition,the paper tells us that it is significant to enhance the quality and the utilization of peanut protein powder,when low modified protein is quaranteed and resid is reduced.
出处
《武汉工业学院学报》
CAS
2003年第2期10-11,18,共3页
Journal of Wuhan Polytechnic University
