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大豆多肽脱苦脱色工艺在运动饮料研制中的应用

Yimin Wu,Shuli Gong,Jian Wen,Yingyan Qian

FOOD AND FERMENTATION INDUSTRIES（2005）

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Abstract
用复合吸附剂对大豆多肽进行脱苦脱色处理,采用单因素试验、正交试验和统计分析的方法,研究了多肽溶液浓度、吸附剂用量、吸附温度和吸附时间对脱苦和脱色的影响,得到大豆多肽脱苦脱色工艺的优选因素组合:多肽溶液浓度200 g/L、吸附剂用量15%、吸附温度80℃、吸附时间5～10min,脱苦和脱色结果具有正相关性.
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