浅谈南瓜籽蛋白粉的制取工艺  

On the production process of pumpkin seed protein powder

作　　者：陈杉 朱云 Chen Shan;Zhu Yun(Henan Huatai Grain and Oil Machinery Co.,Ltd.,Anyang 456400;Jiangnan University,Wuxi 214122)

机构地区：[1]河南华泰粮油机械股份有限公司,安阳456400 [2]江南大学,无锡214122

出　　处：《粮食与食品工业》2024年第1期40-42,共3页Cereal & Food Industry

摘　　要：南瓜籽蛋白粉营养价值丰富,属于一种优质的保健型植物蛋白资源,是当前的一个开发热点。本文根据目前传统的粕蛋白制取工艺,设计了一个融合冷榨法和溶剂浸出法两种传统方法的新工艺,严格控制生产过程中的温度,避免蛋白变性,保留其生物活性和营养,以期适用于工厂的规模生产。Pumpkin seed protein powder has rich nutritional value,which belongs to a kind of high-quality vegetable protein resource for health care,and is currently a hot spot for development.In this paper,according to the current traditional production process of meal protein,a new process combining cold pressing method and solvent leaching method is designed to strictly control the temperature in the production process,avoid the denaturation of protein,and retain its biological activity and nutrition,so as to be suitable for large-scale production in factories.

关 键 词：南瓜籽蛋白粉 制取工艺 先冷榨后浸出 

分 类 号：TS201[轻工技术与工程—食品科学]