摘要
本文初步探讨了多脂质物质(脑组织)水解条件的优化过程及其益智产品的研制。经过多项对比实验得出了以双酶分段水解以及水化法除脂质提取脑组织水解液的初步工艺,并通过微震化工艺达到了掩蔽不良气味,稳定有效成分的效果。
In this paper, the optimum hydrolysis conditions of swine brain and method of processing functional food for improving intelligence were described. Comparing with a lot of experiments., the technology process of hydrolyzing swine brain by using two proteinased and the way of lipids extracted from hydrolyzing product through hydration were obtained. We made preparations of swine brain with the techniques of advanced microcapsulization and achieved good effects on taste and steady.
出处
《天然产物研究与开发》
CAS
CSCD
1995年第2期76-80,共5页
Natural Product Research and Development
