摘要
本文就豌豆蛋白粉的制取工艺进行了阐述，并对抑制褐变的工艺条件进行了探讨，研究出一种新的工艺，采用这种工艺可制得一种高质量的豌豆蛋白，且在食品添加等过程中不发生褐变。
The paper deals with the technology used to extract pea protein powder andthe techncal conditions in brown inhibition. A new technolgy has been developed to produce ahish-quality pea protein,which will not turn brown when the food additives are put in.
出处
《郑州粮食学院学报》
1995年第3期70-73,共4页
Journal of Zhengzhou Institute of Technology
