| 棉籽蛋白发泡粉生产工艺及其应用的研究 |
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| 引用本文： | 贾德君.棉籽蛋白发泡粉生产工艺及其应用的研究[J].大连轻工业学院学报,1999,18(3):217-221. |
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| 作者姓名： | 贾德君 |
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| 作者单位： | 山东省粮油研究所!山东济南250013 |
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| 摘 要： | 研究了植物蛋白起泡剂的生产原理及工艺路线，对其影响因素和产品的实际应用作了探讨。结果表明：利用此工艺方法生产的棉籽蛋白发泡性达９００ｍｌ／２００ｍｌ２％溶液，其中包含游离棉酚质量分数小于０．００２％。
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| 关 键 词： | 起泡剂 棉籽蛋白 发泡粉 食品 |
Process of Producing Whipping Agent from Defatted Cottonseed Meal |
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| JA De,jun.Process of Producing Whipping Agent from Defatted Cottonseed Meal[J].Journal of Dalian Institute of Light Industry,1999,18(3):217-221. |
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| Authors: | JA De jun |
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| Abstract: | Principles and laboratory process of producing whipping agent from vegetable protein, such as defatted cottonseed meal have been discussed. The effect of the processing factors on the properties of product is introduced. The whipablity and free gossypol content of the product are 900?ml/200?ml in 2% solution and 0.002%, respectively. |
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| Keywords: | whipping agent cottonseed protein whipablity free gossypol |
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