| 摘要 |
The preparation method for spray-dried aminoacid sauce (I) consists of (1) hydrolysing gelatin as aminal protein, or corn gluten as vegetable protein with HCl at 100-105 deg.C for 7 hrs to get aminoacid sauce, (2) adding gelatin or gluten to 40 % and hydrolysing partially at 100-105 deg.C for 1-2 hrs, (3) neutrailizing with sodium carbonate, (4) filtering to discard the residues, (5) adding the active carbons to the filtrate of (4) and filtering, (6) spray-drying. The partially hydrolysed peptide of (2) is replaced maltodextrin as carriers for spray-drying of (I).
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