加工工艺对酸水解植物蛋白液色泽的影响

摘要

研究了影响酸水解植物蛋白液色泽的因素，同时考察了不同加工条件对酸水解植物蛋白液色泽的影响。在单因素初步试验的基础上，以酸水解植物蛋白液的吸光度为考察指标，通过单因素试验和正交试验及方差分析，考察各加工条件对酸水解植物蛋白液色泽的影响。结果表明：加热温度能够显著影响酸水解植物蛋白液色泽，搅拌速度、搅拌时间也对酸水解植物蛋白液色泽有一定影响。%The influencing factors on the color of hydrolyzed vegetable protein (HVP)and the color changes under different processing conditions are investigated.The study is conducted on the basis of single-factor experiment,taking the absorbance of HVP as index.Investigate the effects of various processing conditions on the color of HVP by single-factor,orthogonal experiments and variance anal-ysis.The results show that heating temperature affects the color of HVP significantly,and the stir-ring time and speed have certain effects on the color of HVP.