【作者】 周利亘； 郜海燕； 陈新峰； 王春辉； 王君虹； 陈坚； 袁亚； 谢磊；

【Author】 ZHOU Li-gen~1 Gao hai-yan~1 CHEN Xin-feng~1 WANG Chun-hui~1 WANG Jun-hong~1 CHEN Jian~2 YUAN Ya~1 XIE Lei~3 1 institute of Food Processing,Zhejiang Academy of Agriculture Sciences,Hangzhou 310021,China; 2 Hangzhou Soy-Milk Food Factory,Hangzhou 310014,China; 3 Hangzhou Center of Inspection and Testing for Quality of Agricultural Products,Ministry of Agricultural,Hangzhou 310021,China

【机构】 浙江省农业科学院食品加工研究所； 杭州市豆奶食品厂； 农业部农产品质量监督检验测试杭州中心；

【摘要】 采用正交试验法,以脱色 OD 值和肽损失率为指标,研究粉末活性炭对乳源酪蛋白肽的脱色工艺。结果表明,乳源酪蛋白肽的最佳脱色工艺条件为：粉末活性炭用量1．0%、 pH7．0、温度45℃、脱色时间1．5h。更多还原

【Abstract】 In this paper,the decoloration technology of casein peptides using powdered active carbon was studied by orthogonal test.The effect of decoloration technology on OD value and loss rate of peptides was discussed.The result showed that optimum decoloration effect was obtained from the following conditions:powdered active carbon concentration of 1.0%,pH 7.0, decoloration time of 1.5h,and temperature of 45℃.更多还原