制取豌豆分离蛋白及淀粉的工艺研究  

Production of Pea Protein and Starch

作　　者：张树成[1] 李玉林 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]烟台双塔食品股份有限公司,山东招远265404

出　　处：《农产品加工（下）》2012年第7期77-80,88,共5页Farm Products Processing

摘　　要：通过对龙口粉丝传统工艺的研究,筛选出影响豌豆蛋白和淀粉得率的因素,确定了最佳工艺路线和方法,即在常温下接种乳酸杆菌浸泡豌豆48 h,浸泡介质的pH值为5,静置分离60 min,碱溶酸沉浆液预热到40℃,获得较为理想的产品品质和得率。蛋白得率达到20%以上,蛋白含量达到90%以上,淀粉得率35%以上,淀粉中蛋白含量小于1%。Through studing on traditional process, the influences on the yield of pea protein and starch are screened and the best process flow and method-new technology for once cleaning are determined, which put pea immersed with Inoculating lactic acid bacteria for 40 h, solution pH value 5, static 60 min, preheat to 40℃, at the same time the indeed product quality and yield are obtained. The field of starch is over 35%, the field of protein is over 20%, and the protein content is over 90%.

关 键 词：豌豆 龙口粉丝 蛋白质 最佳工艺 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]