1) peanut protein
花生蛋白粉
1.
Study on the nutritional and physiological functions of peanut protein produced by different processes;
不同脱脂工艺制备的花生蛋白粉的营养生理学研究
2.
Effect of peanut protein defated in low temperature on the metabolism of lipids in hyperlipidemic rats induced by high-cholesterol diet;
低变性花生蛋白粉对食源性高脂模型大鼠脂代谢的影响
2) Peanut protein powder
花生蛋白粉
1.
Study on the improvement of the gelation property of peanut protein powder by microwave
微波处理改善花生蛋白粉凝胶性的研究
2.
The application of peanut protein powder in food industry was also introduced in this paper.
研究了低温脱脂花生蛋白粉的生产工艺，对其产品的功能性及营养成分进行了测定，并与大豆蛋白粉进行了比较，该文还介绍了脱脂花生蛋白粉在食品工业中的应用。
3.
Aiming to extend the shelf life of peanut protein powder,the effect of adding antioxidants and antioxidant synergists,coupled with nitrogen gas packing,were studied in this work.
研究了采用添加抗氧化剂、抗氧化增效剂、充氮包装等方法延长花生蛋白粉的保质期。
3) peanut protein flour
花生蛋白粉
1.
Study on the effect of peanut protein flour on the quality of noodles
花生蛋白粉对面筋和面条品质影响的研究
2.
Results: Steamed breads with good quality,high anti-aging ability and high content of peanut protein can be made under the conditions of peanut protein flour 8 %,secondary fermentation time 40 min and manual dough-kneading times 20.
将花生蛋白粉作为营养剂添加到馒头中以改善馒头的品质、增加消费者对蛋白质的摄入。
3.
The effects of mixed ratio of three materials (peanut protein flour, carrageenan and corn starch), concentration of the mixture, heating temperature, heating time and pH on the gelation of peanut protein flour were discussed, and the texture properties such as hardness and springiness of the gel formed were determined by a texture analyzer (TA-XT plus).
以花生蛋白粉、卡拉胶、玉米淀粉为原料,考察不同混合比例、混合物浓度、加热温度、加热时间、溶液pH值对花生蛋白粉凝胶形成的影响,采用物性测试仪对不同条件下所制备凝胶的质构特性——硬度和弹性进行研究。
4) defatted peanut protein powder
脱脂花生蛋白粉
5) Pollen-protein
花粉-蛋白
6) Trichosanthin
花粉蛋白
1.
Study on the Intracellular Calcium Signal Alteration Induced by Trichosanthin;
花粉蛋白诱导胞内钙离子信号波动的研究
补充资料：乳香花生蛋白粉
乳香花生蛋白粉，又名为高蛋白速溶奶粉，是郑州粮食学院李瑚传副教授根据现代营养学的观点提出，由该院与山东省滕县乳品厂协作研制成功的一种新型高级饮料。
这种新产品，呈乳白色粉状，有乳香风味，水溶性好。其蛋白质含量高于全脂奶粉，约为麦乳精蛋白含量的5倍；胆固醇含量远低于全脂奶粉；8种必需氨基酸组成比例比纯花生和奶蛋白更加合理；维生素和微量元素含量适宜。因此，适合于儿童、老人和心血管病患者食用。
这种工艺投资少，见效快，效益高，特别适合于奶粉和植物蛋白的生产厂家推广应用。
制作方法 生产乳香花生蛋白粉，在工艺上采用了比较成熟的水剂法。在提取油脂的同时，把提取的花生蛋白与鲜奶按比例配合，再经过灭菌、浓缩，利用高压喷雾干燥，即成固体软料。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条