学术
乳清多肽果汁饮料的研究
刘妍妍[1] 张学玲[2] 王宪青[1] 白晶[1]
[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江北安完达山乳品有限公司,黑龙江北安164000
摘 要:
以乳清为原料，选用胰蛋白酶对其进行水解，制取乳清多肽果汁饮料。对水解条件及风味的调配方案进行了研究。结果显示，控制好水解条件和进行适当处理，可以得到水解度适中、风味良好的乳清多肽果汁饮料。胰蛋白酶作用的最适pH值为8．0时，水解乳清蛋白的最优组合为：[E／S]为0．05％，水解温度为40℃，水解时间为80min，酸溶性肽得率YASP可达到43．1％；风味调配最佳组合为：酸量为0．08％，糖为8％，果汁为4％，β-CD为0．15％，得到的乳清多肽果汁饮料，不仅充分利用了乳清蛋白，而且使营养成分得到强化，风味得到明显改善。[著者文摘]
文章出处:
《农产品加工．学刊》-2008年2期 -9-11页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2008）02-0009-03
相关文章:
Study on Whey-polypeptide Syrup Beverage
Liu Yanyan, Zhang Xueling, Wang Xianqing, Bai Jing （1. Food College, Heilongjiang August First Land Reclamation University, Daqing, Heilongjiang 163319, China; 2. Heilongjiang Beian Wondersun Dairy Co. Ltd, Beian, Heilongjiang 164000, China）
Abstract:
Whey was hydrolyzed by trypsin to make the whey-polypeptide syrup beverage. The optimal hydrolyzed condition and the formulation were studied. The result showed that the moderate degree of hydrolysis and the good flavor of whey-polypeptide syrup beverage could be obtained so long as controlling the hydrolyzed condition and carrying on suitable processing. The optimal pH of trypsin hydrolyzation was 8.0, the optimal hydrolyzed condition were： [E/S]=0.05%, Q=40 ℃, t=80 min, and the YASP was 43.1% ; The optimal flavor formulation were： citric acid 0.08%, sugar 8%, fruit juice 4%, β-CD 0.15%. The whey -polypeptide syrup beverage not only has used the whey protein fully, but also the nutrition ingredient were strengthened and the flavor were improved obviously.[著者文摘]
Key words:
whey; polypeptide; beverage
基金资助:
黑龙江八一农垦大学硕士基金项目（2004）.
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