辽宁农业科学Issue(2)：26-32,7.DOI:10.3969/j.issn.1002-1728.2017.02.007
花生短肽制备功能豆浆工艺的研究
Research on Preparation of Functional Soybean Milk Process Using Peanut Peptide
霍达非1
作者信息
- 1. 辽宁豆华天宝食品科技股份有限公司,辽宁沈阳 110042
- 折叠
摘要
Abstract
The influences of solid-liquid ratio,Boiled pulp temperature,Boiled pulp time and peanut peptides additive amount on the quality of soybean milk have been determined by the method of response surface methodology (RSM) to obtain a suitable technical parameters.The quality of Function soyabean milk was compared with no Add a short peptide soyabean milk and Traditional soyabean milk.Results showed that the appropriate process parameters for Function soyabean milk was solid-liquid ratio1:7,Boiled pulp temperature 93 ℃,Boiled pulp time 15min and peanut peptides additive amount 1.5 g/100g.On the experimental condition,Compared with Traditional soyabean milk and No add peanut peptide soyabean milk and Traditional soyabean milk,there is no significant difference between sensory quality(p ＜ 0.05),Particle size distribution is lower (63 μm),protein leaching rate is no significant difference (p ＜ 0.05).关键词
大豆/花生蛋白肽/感官品质/响应面Key words
Soybean/Peanut peptides/Sensory quality/RSM分类
农业科技引用本文复制引用
霍达非..花生短肽制备功能豆浆工艺的研究[J].辽宁农业科学,2017,(2):26-32,7.
