摘要
水剂法取油后的小核桃浆液中含有大量的蛋白质,为使该蛋白质得到充分利用,试验研究了小核桃蛋白的基本性质及其清乳液的制备工艺。结果表明,其最佳条件为:浸提液pH值8.5,浸提温度70℃,料液比为1:8(g/mL),浸提时间3h,对浆液浸提3次,添加焦磷酸钠0.5 g/L,蛋白质提取率可达到63.78%。经2次研磨,蛋白质提取率可提高到72.16%。通过对乳液的调配,制得了稳定性好的小核桃蛋白乳,其感官及理化指标达到国家标准。
After the aqueous extraction of oil from small walnut, the slurry which was separated from the top oil layer contain a great deal of protein. To make use of the protein, the properties and milk processing of small walnut protein during aqueous oil extraction were studied in this article. The optimum conditions were-pH 8.5 temperature 70 ℃, solid-to-water ratio 1： 8（g： miD,extraction time 3 h, times of reextractions 3, the mass concentration of sodium pyrophosphate 0. 5 g/L, and the extraction yield of protein was 63.78%. The yield can be improved to 72.16% by grinding secondly. The concoction made small walnut protein milk have good stability,and its sense and physicochemical index could reach the national standards of walnut milk.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2007年第6期43-47,共5页
Journal of Food Science and Biotechnology
关键词
小核桃
蛋白质
水剂法
提取率
乳液
small walnut
protein
aqueous extraction
extraction yield
milk
