核桃蛋白对调理食品品质的影响  

Effect of Walnut Protein on the Quality of Prepared Food

作　　者：李向阳 刘校男[2] 尹衍霖 左东英 马建刚 王占勇 郭安民 LI Xiang-yang;LIU Xiao-nan;YIN Yan-lin;ZUO Dong-ying;MA jian-gang;WANG Zhan-yong;GUO An-min(Hebei Lvlei Agroforestry Technology Co.,Ltd.,Shijiazhuang,Hebei 050050,China;School of Food Science and Engineering,Shandong Agricultural University,Taian,Shandong 271018,China)

机构地区：[1]河北绿蕾农林科技有限公司,河北石家庄050050 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮油食品科技》2021年第1期110-115,共6页Science and Technology of Cereals,Oils and Foods

基　　金：“十三五”国家重点研发计划(2018YFD0401103);山东省重点研发计划(2018YYSP029);山东省“双一流”奖补资金(SYL2017XTTD01)。

摘　　要：我国具有丰富的核桃粕资源,核桃粕内蛋白含量高,但并没有得到充分利用。低脂调理食品符合人们的健康消费理念,但往往存在硬度大、水分含量低、口感差及风味不足等问题。以核桃粕为原料采用适度酶解技术制备核桃蛋白,并将核桃蛋白应用于调理食品加工,探究其对调理食品品质的影响,结果表明适度酶解技术制备的核桃蛋白能够显著改善调理食品品质,提高调理食品的熟制得率,为充分利用核桃粕资源,开发新的低脂调理食品提供技术支撑与理论依据。China is rich in walnut meal resources,the protein content of walnut meal is high,but it has not been fully utilized.Low fat food is in line with people’s health consumption concept,but it often has some problems such as high hardness,low moisture content,poor taste and flavor.Walnut protein was prepared from walnut meal by appropriate enzymatic hydrolysis technology,and the walnut protein was applied to the processing of prepared food to explore its influence on the quality of prepared food.The results showed that the walnut protein prepared by moderate enzymatic hydrolysis technology could significantly improve the quality and the cooked yield of prepared food.This study can provide technical support and theoretical basis for making full use of walnut meal resources and developing new low-fat conditioning food.

关 键 词：核桃粕 核桃蛋白 适度酶解 调理食品 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]