新型食品添加剂玉米蛋白发泡粉的研制  

PREPARATION OF A NEW TYPE OF FOOD ADDITIVECORN PROTEIN FOAM POWDER

作　　者：李和平[1,2] 李梦琴[1,2] 王晓曦 王晓君 韩蓉 

机构地区：[1]郑州粮食学院油脂工程系 [2]河南农业大学生物工程学院

出　　处：《郑州粮食学院学报》1998年第1期33-37,共5页Journal of Zhengzhou Institute of Technology

基　　金：河南省1995年科技攻关项目

摘　　要：采用玉米麸质粉为主要原料，经酶液化、水解、脱色脱臭及干燥制得新型食品添加剂玉米蛋白发泡粉。正交试验确定的优化工艺条件为：滤饼与水质量比为１∶２．０，介质的ｐＨ值为１１，水解温度１１５℃，水解时间７．５ｈ。所得产物的蛋白质含量为６３．８％，得率达５３．４％。A new type of food additivecorn protein foam powder was prepared by using corn gluten powder as the main material through the processes of enzymolysis,hydrolysis,discolor,deodorizing and drying.The optimal technology conditions determined by orthogonal experiment were as follows:mud cake∶water=1∶2.0(w/w),pH 11,hydrolysis temperature 115℃,hydrolysis time 7.5 h.The protein content of the product was 68.3% and the total yield was 53.4%.

关 键 词：麸质粉 蛋白发泡粉 食品添加剂 玉米 

分 类 号：TS202[轻工技术与工程—食品科学]