[1]赵贵兴 陈霞.大豆水解蛋白调味料研制[J].大豆科学,2002,21(03):234-237.[doi:10.11861/j.issn.1000-9841.2002.03.0234]
Zhao Guixing Chen Xia.STUDYON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING[J].Soybean Science,2002,21(03):234-237.[doi:10.11861/j.issn.1000-9841.2002.03.0234]
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Zhao Guixing Chen Xia.STUDYON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING[J].Soybean Science,2002,21(03):234-237.[doi:10.11861/j.issn.1000-9841.2002.03.0234]
大豆水解蛋白调味料研制
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
卷:
第21卷
期数:
2002年03期
页码:
234-237
栏目:
出版日期:
2002-08-25
- Title:
- STUDYON SOYBEAN HYDROLYZATION PROTEIN AS SEASONING
- 文章编号:
- 1000 -9841(2002)03 -0234 -04
- Keywords:
- Acid hy droly sis ; Soy bean meal ; Seasoning ; Hydrolyzation protein ; Additives ; St reng then addit ives
- 分类号:
- S565.1
- 文献标志码:
- A
- 摘要:
- 近年来, 大豆水解蛋白作为新一代食品添加剂, 用于生产高档调味品和汤料, 也作为蛋白质及氨基酸强化剂应用于营养保健品的生产。本文主要是以大豆饼粕为原料用酸水解法制备新型调味料的试验研究, 对酸法工艺进行细致的研究, 确定、完善水解工艺条件, 并以水解物为基料研究出不同风味的调味料。同时给出了四种水解蛋白的产品的理化检测结果, 最后对产品的特性进行了讨论与评价。
- Abstract:
- In recent years , soybean hydrolyzation pro tein w as made into new food additives and used to processhigh grade seasoning and soup material .It was used in the processing of nut rit ion and health food and acted asstrengthen additives of pro tein and amino acid .Detail stady on Acid Technique confirmed and perfected hy drolyzingtechnique conditions , and hydroly te w as used as base materials to excogitate different f lavor seasoning .Thestudy on new seasoning made f rom defatted soybean meal by acid hydrolysis is introduced .The results of chemicalanalysis of four products are given .The physical properties of these product s are also discussed here .
参考文献/References:
1 周秀琴.日本新型调味品的开发[ J] .浙江调味品, 1986 .1 :36-38 .2 李桂珍.利用玉米蛋白生产新型调味品的研究[ J] .中国调味品,1990 .1 :16-18 .3 王薇.国内外植物蛋白生产与加工现状[ J] .食品科学, 1997 .8 :18-20 .4 高福成.新型发酵食品[ M] .中国轻工业出版社, 1998.5 赵胜年, 翟俊杰.水解动物蛋白(HAP)的应用比较[ J] .食品科学, 1996 , 5 :55-57.6 孔保华.蛋白水解活性肽的研究现状[ J] .中国畜产与食品,1999 , 3 :135-137.7 高福成.新型海洋食品[ M] .中国轻工业出版社, 1999.8 于国平.水解蛋白的特性及应用[ J] .中国畜产与食品, 1997 , 6 :279.9 林祖申.怎样看待蛋白水解物及其对酱油调味品的影响[ J] .中国调味品, 1998 , 12 :8-10.
备注/Memo
作者简介:赵贵兴(1978 -), 男, 在读硕士, 从事大豆品质分析及加工研究。
更新日期/Last Update:
2016-12-30