摘要
以米渣为原料，用碱法和酶法水解制备复合氨基酸营养液，对水解工艺中多种影响因素、工艺参数进行了研究，探索出碱法和酶法水解米渣的最佳工艺参数。
Nutrition aqua of complex amino acids was prepared from rice residue with basic and enzymatic method.Many factors and parameters during the hydrolyzing process were studied.The optimum parameters during the process were found.
出处
《粮油食品科技》
2000年第6期26-27,共2页
Science and Technology of Cereals,Oils and Foods
关键词
米渣
复合氨基酸
rice residue
complex amino acids
