摘要
以火麻仁为原料,通过单因素和正交实验,对火麻乳饮料的浸泡工艺和磨浆工艺进行了研究。结果表明,烘烤温度70℃,时间10min,以30℃的水浸泡火麻仁1.5h,沥干后按m(火麻仁)∶m(水)=1∶12的比例用70℃的热水,调节pH为7.5,磨浆6min。火麻乳中蛋白质提取率可高达78.4492%,蛋白含量2.6639%。
The soaking and pulping processing of hempseed milk were studied using single factor and orthogonaJ experiment.The optimum technological conditions were： roast time 10min, roast temperature 70℃, soak time 1.5h, soak temperature 30℃, pulping time 6min, pulping temperature 70℃, pulping pH 7.5, rate of hempseed and water 1：12,under this condition dissolution rate of hempseed protein was 78.4492%, protein content of hempseed milk was 2.6639%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期345-349,共5页
Science and Technology of Food Industry
