摘要
采用单因素和正交试验,以干酪多肽提取率为评价指标,对干酪多肽提取的工艺进行优化。结果表明,最佳工艺为料液质量比1︰10,提取温度30℃,提取时间30 min。对霉菌干酪、外源酶促熟干酪和自然成熟干酪三种干酪进行多肽提取,提取率能够达到95%以上。
Using single factor and orthogonal experiments, with cheese peptides extraction yield as evaluation index, the cheese peptides extraction process was optimized. The results showed that the optimum process was that the material to liquid of 1︰10, the extraction temperature of 30 ℃, the extracting time of 30 min. The peptides of three kinds of cheese which were mould-ripened cheese, exogenous enzymatic ripe cheese and natural mature cheese were extracted. The three extraction rate could reach more than 95%.
出处
《食品工业》
CAS
北大核心
2016年第5期83-85,共3页
The Food Industry
关键词
干酪
多肽提取率
工艺
cheese
the extraction rate of polypeptide
technology
