摘要
以面粉加工厂的副产品麦胚为原料,采用酶解麦胚饮料的筛选、灭酶、浸泡、磨浆、酶解、调制及均质工艺,料液比1:8￣1:10,浸泡时间1 h,浸泡温度60℃,采取先用淀粉酶、再用蛋白酶的两步提取法,获得营养丰富、口感良好的麦胚饮料。
Wheat germ was used to prepare average. The processing of enzymatic hydrolysis was discussed and the best prescriptions were decided. The results showed wheat germ was a nutritious and flavourous product.
出处
《粮食加工》
2006年第5期58-60,共3页
Grain Processing
关键词
麦胚
饮料
酶解
植物蛋白
wheat germ
beverage
enzymatic hydrolyzing
vegetable protein
