[1]刘井权,刘晓兰,焦岩,等.玉米浆生产植物蛋白调味液中试工艺的探讨[J].中国调味品,2016,(10):70-72.[doi:10.3969/j.issn.1000-9973.2016.10.014]
 LIU Jing-quan,LIU Xiao-lan,JIAO Yan,et al.Research on Pilot Process of Vegetable Protein Seasoning Production with Corn Steep Liquor[J].CHINA CONDIMENT,2016,(10):70-72.[doi:10.3969/j.issn.1000-9973.2016.10.014]
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玉米浆生产植物蛋白调味液中试工艺的探讨
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
70-72
栏目:
技术研发
出版日期:
1900-01-01

文章信息/Info

Title:
Research on Pilot Process of Vegetable Protein Seasoning Production with Corn Steep Liquor
文章编号:
1000-9973(2016)10-0070-03
作者:
刘井权刘晓兰焦岩刘娜孟祥伟
齐齐哈尔大学,黑龙江 齐齐哈尔 161006
Author(s):
LIU Jing-quan LIU Xiao-lan JIAO Yan LIU Na MENG Xiang-wei
Qiqihar University, Qiqihar 161006, China
关键词:
玉米浆 植物蛋白调味液 工艺参数 影响因素
Keywords:
corn steep liquor vegetable protein seasoning process parameters influencing factors
分类号:
TS264.2
DOI:
10.3969/j.issn.1000-9973.2016.10.014
摘要:
以齐齐哈尔大学玉米研发中心QU3601-3和QU3.873成曲为发酵剂,对玉米浆蛋白质进行水解,探讨了生产植物蛋白调味液的工艺。该工艺采用多菌种发酵,微生物酶系全,提高了玉米浆有效成分的充分利用; 杜绝了酸法生产容易产生氯丙醇等会引起肝脏癌变的不利因素; 产品成本低,投资少,有较好的经济效益和社会效益,具有广泛的推广价值。
Abstract:
The QU3601-3and QU3.873 strains deposited in Corn Research and Development Center of Qiqihar University are as starters, the proteolysis technology for vegetable protein seasoning production with corn steep liquor is studied. The multi-strains fermentation and microbial enzyme system are used, which have improved the full use of effective components of corn steep liquor. The technology has eliminated the production of chloropropanol that could cause hepatoma by acid process, the product has low cost, low investment, good economic and social benefits, and wide popularization value.

参考文献/References:

[1]白坤.玉米淀粉工程技术[M].北京:高等教育出版社,2012:257.
[2]葛向阳,田焕章,梁运祥,等.发酵食品工艺学[M].北京:轻工业出版社,2005:142-143.
[3]张忠平,尚剑书,贾丽娜,等.利用新型设备是提高酱油质量的有效途径[J].中国调味品,2012,37(7):120.

备注/Memo

备注/Memo:
基金项目:国家星火计划(2013GA670002); 黑龙江省教育厅科学技术研究项目(12531753)
作者简介:刘井权(1958-),男,高级工程师,主要从事调味品的研究与教学工作。
更新日期/Last Update: 1900-01-01