节点文献

玉米蛋白粉的脱臭工艺研究

De - odour Technology of Maize Protein Powder

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 郑鸿雁昌友权梅喆李德智曲红光郑国爽

【Author】 Zheng Hongyan Chang Youquan Mei Zhe Li Dezhi Qu Hongguang Zheng Guoshuang (College of Food Engineering,Jilin Agricultural University ,Changchun, 130118) (Biology and Food Engineering Department,Jilin teachers’ Institute of Engineering and Technology, Changchun 130052) ( Department of Pharmacology, Basic School of Medical Sciences, Jilin University, Changchun, 130021)

【机构】 吉林农业大学食品工程学院吉林工程技术师范学院生物与食品工程系吉林大学基础医学院药理教研室吉林农业大学食品工程学院 长春130118长春130052吉林大学基础医学院药理教研室长春130021长春130052长春130118

【摘要】 本文研究了玉米蛋白粉脱臭的三种方法,即NaClO脱臭法、吸附剂脱臭法和复合纤维脱臭法,其中复合纤维脱臭法效果最好。选择脱脂羊毛、姜纤维、麦麸纤维、蔗渣纤维、魔芋纤维、甜菜纤维六因素做 L 27(313)正交实验,并且考虑前三者交互作用。实验结果表明,因素较好的搭配为A3B3C3D1E2F2,但是从经济角度出发取A3B3C3D1E1F1为最佳方案,即脱脂羊毛为1.5%,姜纤维为1.5%,麦麸纤维为1.5%,蔗渣纤维为 0.5%,魔芋纤维为0.5%,甜菜纤维为0.5%。

【Abstract】 Three methods, sodium hypochlorite, adsorbent, and compound fiber, were studied for de - odour of maize protein powder. The result shows the compound fiber method is the best. An orthogonal design L27(313) was taken to optimize the compound fiber forming with six factors, i. e. , degrease wool, ginger fiber, bran fiber, bagasse fiber, konjac fiber, and beat fiber; meanwhile, the interaction between degrease wool, ginger fiber and bran fiber was taken into account. The results show that the optimum level combination is A3B3C3D1E2F2; in view of saving, it is A3B3C3D1E1F1, i. e. , degrease wool 1. 5% , ginger fiber 1. 5% , bran fiber 1. 5% , bagasse fiber 0. 5% , konjac fiber 0.5% and beat fiber 0.5%.

【关键词】 玉米蛋白粉脱臭工艺
【Key words】 maize protein powderde -odourtechnology
【基金】 吉林省教授委员会资助项目(吉教合字2002第0221号)
  • 【文献出处】 中国粮油学报 ,Journal of the Chinese Cereals and Oils Association , 编辑部邮箱 ,2006年03期
  • 【分类号】TS213
  • 【下载频次】189
节点文献中: