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| 糖基化鸡蛋清大豆复合蛋白饮料加工技术研究 | |
| 引用本文： | 安森亚,葛飞,王斌,李云芳,李和平,魏建春. 糖基化鸡蛋清大豆复合蛋白饮料加工技术研究[J]. 农产品加工．学刊, 2010, 0(6) |
| 作者姓名： | 安森亚 葛飞 王斌 李云芳 李和平 魏建春 |
| 作者单位： | 郑州牧业工程高等专科学校; |
| 基金项目： | 河南省重点科技攻关项目(092102210024) |
| 摘 要： | 研究糖基化鸡蛋清大豆复合蛋白饮料的加工工艺,通过单因素及正交试验,确定了最佳配方及工艺条件。试验结果表明,选择合适的复合乳化稳定剂和采用预乳化及二次高压均质工艺,均有助于提高复合蛋白饮料的稳定性。 |
| 关 键 词： | 糖基化鸡蛋清蛋白粉 大豆 复合蛋白饮料 二次高压均质 |
Study on Processing Complex Protein Beverage of Glycosylation Chicken Egg White Powder and Soybean |
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| An Senya,Ge Fei,Wang Bin,Li Yunfang,Li Heping,Wei Jianchun. Study on Processing Complex Protein Beverage of Glycosylation Chicken Egg White Powder and Soybean[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6) | |
| Authors: | An Senya Ge Fei Wang Bin Li Yunfang Li Heping Wei Jianchun |
| Affiliation: | An Senya,Ge Fei,Wang Bin,Li Yunfang,Li Heping,Wei Jianchun (Zhengzhou College of Animal Husbandry Engineering,Zhengzhou,He'nan 450011,China) |
| Abstract: | The technology of processing of complex protein beverage of glycosylation chicken egg white powder and soybean was studied in this paper. The optimum formula and processing conditions were determined after experiments. The results also showed that the kinds and amount of complex emulsifiers and thickeners,pre- emulsifying and dual-homogenization all were useful to improve the stability of the protein beverage. |
| Keywords: | glycosylation chicken egg white powder soybean complex protein beverage dual-homogenization |
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