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通过木瓜蛋白酶消化、热处理和低速离心开发高效豆浆乳膏生产方法。

Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation.

作者信息

Abe Naoki, Wu Chang-Yu, Kim Yoon-Kyung, Fujii Tomoyuki, Abe Keietsu

机构信息

a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.

出版信息

Biosci Biotechnol Biochem. 2015;79(11):1890-2. doi: 10.1080/09168451.2015.1050990. Epub 2015 Jun 4.

DOI:10.1080/09168451.2015.1050990
PMID:26042497
Abstract

We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).

摘要

我们开发了一种从高脂肪豆浆生产豆浆奶油的简单方法，该高脂肪豆浆是通过木瓜蛋白酶消化和热处理制备的。经过处理后，高脂肪豆浆发生聚集，通过低速离心（6000×g，10分钟）就可以将豆浆奶油作为表面部分分离出来。

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