利索-全球专利检索

  1. 登录
  2. 注册
发明公开
CN101864179A 一种花生蛋白玉米淀粉凝胶及其制备方法 无效 - 驳回

一种花生蛋白玉米淀粉凝胶及其制备方法
摘要：
本发明涉及花生凝胶的制备技术领域，尤其是一种花生蛋白玉米淀粉凝胶及其制备方法。一种花生蛋白玉米淀粉凝胶，其特征在于其中的成分质量比为：花生蛋白粉∶玉米淀粉∶瓜尔胶∶羧甲基纤维素钠＝100∶17∶2∶1。本发明还揭示了花生蛋白玉米淀粉凝胶的制作方法，其包含了：称量上述材料，并溶解于蒸馏水中，混合，搅拌，利用NaOH溶液调节PH值；加热保温；冷却等步骤。本发明解决了花生蛋白凝胶性差，花生蛋白利用程度低的弊病。本发明具有以下有益效果：生产工艺简单易掌握、易推广，生产成本低，得到的花生蛋白凝胶弹性和硬度都合适，将推动花生蛋白在各个领域的大规模应用。
摘要（英）：

The invention relates to the technical field of peanut gel preparation, in particular to peanut protein cornstarch gel and a preparation method thereof. The peanut protein cornstarch gel is characterized in that the component mass ratio of peanut protein powder to cornstarch to guar gum to sodium carboxymethyl cellulose is 100:17:2:1. The invention also discloses the preparation method of the peanut protein cornstarch gel, which comprises the following steps: weighing materials, dissolving in distilled water, mixing, stirring, and regulating a PH value by utilizing NaOH solution; heating and preserving heat; and cooling and the like. The invention solves the problems of poor peanut protein gelling property and low peanut protein utilization degree. The invention has the advantages that the production process is simple, easy to master and easy to popularize, the production cost is low, the obtained peanut protein cornstarch gel has appropriate elasticity and hardness, and the invention promotes the large-scale application of peanut protein in each field.

0/0