酶法制备燕麦蛋白饮料的研究  

Preparation of oat protein beverage by enzymatic hydrolysis method

作　　者：罗洁[1] 刘文华[1] 程李琳[1] 张晖[1] 钱海峰[1] 王立[1] 齐希光[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品科技》2013年第11期154-158,共5页Food Science and Technology

基　　金：十二五农村领域国家科技计划课题(2012BAD34B08)

摘　　要：采用酶法制备燕麦蛋白饮料,通过单因素和正交实验,确定料水比为1:10、胶磨时间为30 min、中性蛋白酶的加酶量0.24%、温度为50℃、时间为140 min,在此条件下饮料中蛋白含量达到0.62%。Studied on enzymic method to produce oat protein beverage. By single-factor and orthogonal experiments, the optimum process condition were as follows： material-water ratio 1：10; glue grinding time 30 minutes, the neutral protease enzyme dosage 0.24%, enzymolysis temperature 50℃ and enzymolysis time 140 min. Under these conditions, the protein content of the drink could amount to 0.62%.

关 键 词：燕麦 蛋白 酶解 燕麦饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]