大连工业大学学报2017，Vol.36Issue(1)：10-13,4.
大豆乳清多肽饮品的开发
Development of soybean whey polypeptide beverage
摘要
Abstract
A new kind of soybean whey polypeptide beverage was prepared using soy whey waste water as material by hydrolysis reaction.Soy whey waste was heated at 95 ℃ for 15 min,then 8 000 U/g pepsin was added and hydrolyzed at 37 ℃ for 2 h.Citric acid,sucrose and lemon essence were added in the treated soy whey waste water at ratio of 0.1％,6.0 ％,0.015 ％,respectively.The taste of the soy whey peptides beverage was slightly acidic,and it has some potential market value.关键词
大豆乳清多肽/蛋白酶/饮料Key words
soy whey peptides/protease/beverages分类
轻工纺织引用本文复制引用
李雪,赵晨晨,钱方,牟光庆..大豆乳清多肽饮品的开发[J].大连工业大学学报,2017,36(1):10-13,4.基金项目
国家“十二五”科技支撑计划项目(2013BAD18B04). （2013BAD18B04）
