花生蛋白奶粉的干法生产工艺研究  

Process of peanut protein milk powder by dry preparation

作　　者：章宝[1] 单杨[1,2,3] 李高阳[1,2,3] 

机构地区：[1]中南大学隆平分院,长沙410125 [2]国家柑橘加工技术专业研究分中心,长沙410125 [3]湖南省农产品加工研究所,长沙410125

出　　处：《食品科技》2011年第7期110-113,共4页Food Science and Technology

基　　金：公益性行业(农业)科研专项(200903043);湖南省产学研结合专项(2009XK6001)

摘　　要：以去壳花生仁为原料,经低温烘烤、脱红衣、冷榨脱脂、超微粉碎等工艺生产出花生蛋白粉,将其与全脂奶粉混合生产花生蛋白奶粉,所得产品溶解度高、冲调性好、口感细腻、营养均衡,同时具有奶味和花生特有的香味。Peanut protein milk powder was made by mixing whole milk powder with peanut protein powder,which was made by the technologies of low-temperature baking,taking the peanut red skin off,cold-pressed degreasing and ultra-fine pulverizatio by using shelled peanuts as raw material.The product has both milk flavor and peanut-specific flavor with high solubility,good dissolving ability,smooth taste and balanced nutrition.

关 键 词：花生仁 奶粉 低温烘烤 超微粉碎 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]