大豆蛋白发泡粉的酶法提取工艺技术  

Enzymatic extraction of soybean protein foam powder

作　　者：夏剑秋[1] 王敏 

机构地区：[1]华夏大豆生物硅谷产业园有限公司,天津市300201 [2]黑龙江省区域地质调查所,哈尔滨市150080

出　　处：《中国油脂》2007年第11期47-48,共2页China Oils and Fats

摘　　要：以大豆粕为原料,选用优良的酶制剂,研发试制成可与碳酸钙、小苏打复合化学合成的固体发泡粉功能作用相同,能够代替动物性鸡蛋清液体发泡剂的大豆蛋白发泡粉。大豆蛋白发泡粉的使用可提高产品的蛋白含量,降低产品的生产成本,是食品、保健品和饮品加工业新辅料产品。Using resourceful soybean meal as raw material,the preparation of soybean protein foam powder with high quality enzyme was studied. The soybean protein foam powder can substitute the animal liquid foam powder from egg white and has the same function with the solid foam powder containing calcium carbonate or baking soda. The use of this kind of soybean protein foam powder can raise the protein content of products, reduce the production cost. The protein foam powder is a new supplementary material for food, health food and drink.

关 键 词：大豆 发泡粉 酶法提取 工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]