提高花生乳中蛋白质提取得率的研究

Studies on the Improvement of the Extractive Yield of Protein from Peanut Milk

研究了提高花生乳中蛋白质提取得率的诸多因素。结果表明 ,烘烤温度 12 5℃、时间 10min ,常温下以m(花生 )∶m(水 ) =1∶2的比例浸泡 8h ,m(花生 )∶m(水 ) =1∶10的比例热水磨浆 5min ,并用热水磨花生糊 2次 ,花生乳中蛋白质的提取得率可高达 74 5 8%。

The factors for improving the extractive yield of protein in peanut milk were studied.The results indicated when roasting temperature was 125℃ and roasting time was 10*#min, ratio peanut to soaking water was 1/2 for soaking 8 hours at room temperature, ratio of peanut to milling water was 1/10 for milling 5 *#minutes with hot water,and peanut mash was milled twice with hot water,the extractive yield of protein from peanut milk was 74.58%.