摘要
研究了乳品专用型—D型分离蛋白的生产工艺及加工方法,提高了其NSI和分散稳定性、溶解性,弥补了普通型大豆分离蛋白用于乳品中的不足。采用正交设计分析法,找出了最佳的水解工艺条件为:酶A为0.2%,酶B为0.2%,反应温度45℃,反应时间4h,底物质量分数为11%,pH值为7.0。概述了D型分离蛋白在液态乳及乳粉中的应用方法及最适添加量。
This paper researched on product cra fts and process methods of D-type iso lated soy protein,improving its NSI and dispersed stability,resolvability,ma king up the lack which common-ty pe isolated soy protein was applied i n dairy product.The best hydrolytic conditions were found by adopting regular cross pro ject:Enzyme A 0.2%,Enzyme B 0.2%,the reactio n temperature45℃,the reaction time 4h,substract concertraction 11%,pH value 7.0.Method s o f application and the optimum dosa ge that D-type isolated soy protein was used into liquid dairy and dairy powder we re summarized.
出处
《中国乳品工业》
CAS
北大核心
2003年第2期30-31,共2页
China Dairy Industry
