提高花生乳中蛋白质提取得率的研究  

Studies on the Improvement of the Extractive Yield of Protein from Peanut Milk

作　　者：Kouane Diarra 张国农[1] 陈洁[1] 涂顺明[2] 

机构地区：[1]江南大学食品学院 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2003年第6期47-50,共4页Food and Fermentation Industries

摘　　要：研究了提高花生乳中蛋白质提取得率的诸多因素。结果表明 ,烘烤温度 12 5℃、时间 10min ,常温下以m(花生 )∶m(水 ) =1∶2的比例浸泡 8h ,m(花生 )∶m(水 ) =1∶10的比例热水磨浆 5min ,并用热水磨花生糊 2次 ,花生乳中蛋白质的提取得率可高达 74 5 8%。The factors for improving the extractive yield of protein in peanut milk were studied.The results indicated when roasting temperature was 125℃ and roasting time was 10*#min, ratio peanut to soaking water was 1/2 for soaking 8 hours at room temperature, ratio of peanut to milling water was 1/10 for milling 5 *#minutes with hot water,and peanut mash was milled twice with hot water,the extractive yield of protein from peanut milk was 74.58%.

关 键 词：花生乳 蛋白质 提取得率 烘烤 浸泡 磨浆 工艺参数 

分 类 号：TS201[轻工技术与工程—食品科学]