摘要
以绿豆为原料,将其经酶解处理制成了绿豆淀粉浆和绿豆蛋白浆,用淀粉降解酶和蛋白降解酶分别降解绿豆淀粉和绿豆蛋白,制得了富含单糖、多糖、氨基酸、多肽等营养成分且易于消化吸收的绿豆营养粉,为绿豆的深加工提供了一个新的途径。
This paper is a deliberate attempting to probe into the technique of processing nutritious mung bean powder . The technique can be mainly divided into four steps. Firstly, use mung bean as basic material to produce mung bean starch and mung bean syrup after selecting, grinding and dry processing procedures. Secondly, with the help of the two kinds of enzyme which are called α-amylase and β-amylase respectively ,turn the molecule of mung bean starch into monosaccharise and polysaccharide. Thirdly, make amino acid and polypeptide from processing mung bean protein under the action Papain and trypsin＇s catalysis. Finally, combine the products produced from mung bean starch and mung bean prorein into the expected nutritious mung bean powder.
出处
《陕西科技大学学报（自然科学版）》
2005年第4期44-48,共5页
Journal of Shaanxi University of Science & Technology
