摘要
介绍了木瓜蛋白酶水解生产花生蛋白乳的工艺流程，并通过感官测评结合可溶性蛋白质和游离氨基酸含量测定，确定木瓜蛋白酶／花生饼的最佳比值为0．6％。
This paper tries to introduce the techndogical process of making peanut milk by the method of hy drolyzation with papain and that 0. 6% was determined as the optimum one of the papain/peanut cake values by combining the sensory tests with the contents of soluble protein and free amino-acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第11期31-33,共3页
Food Science
