花生蛋白粉的制取及在食品工业中的应用

研究了低温脱脂花生蛋白粉的生产工艺，并对产品的功能性及营养成分进行测定。结果表明，低温脱脂花生蛋白粉的水溶性蛋白含量、氮的可溶性指数高于其他脱脂方法的花生蛋白粉；脱脂花生蛋白粉的起泡性、吸油性、泡沫稳定性优于大豆蛋白粉，蛋白质、脂肪、含硫氨基酸含量高于大豆蛋白粉，但赖氨酸偏低。花生蛋白粉可用于肉类制品、谷物焙烤制品、饮料、冷食以及副食品、调味品和休闲食品。

Study on preparation of peanut meal and application in food industry

The technology for degressed peanut meal under low temperature was studied,and the function properties and nutrition content of the the products were also determined. The results showed that the solution protein content and nitrogen solution index of degressed peanut meal by degressed in low temperature were higher than that by other degressed methods. The foaming and oil sorption capacities,foamability stablity of the peanut meal were better than that of soybean flour. The contents of protein,fat and amino acid with sulphur of peanut meal were higher but leucine content was lower than that of soybean flour. The peanut meal could be used in meat and cereal roasted products,beverage,flavouring and cold drinks and shacks.