摘要
对具有营养及保健功能的牛乳肽饮品的工艺进行了研究,确定了该饮料生产的主要工艺流程及配方。通过对比和正交实验确定了最佳水解酶、水解条件及牛乳肽饮品的配方。结果表明:牛乳蛋白的最佳水解酶是碱性蛋白酶和风味蛋白酶,最佳水解条件是碱性蛋白酶用量60mg/L、风味蛋白酶用量200mg/L、pH7、温度55℃、水解5h,牛乳蛋白水解最彻底。得到的牛乳肽酶解液添加甜味剂、稳定剂、柠檬酸、水、复合香精等调配成牛乳肽饮品。
Studies were carried out on the processing technology of milk peptide functional beverage which has both nutritive and healthcare effects, and the processing flow and formula were determined. After a series of check experiments and orthogonal tests, the optimal hydrolases, hydrolyzation conditions and formula of the beverage were found out. The results indicated that the optimum hydrolases for milk protein were alkaline proteinase and flavourzyme, and that the optimal hydrolyzation conditions were al- kaline proteinase 60mg/L, flavourzyme 200mg/L, temperature 55℃, pH 7.0, and reaction time 5 h. The hydrolysate obtained was mixed with sweeteners, stabilizers, citric acid, water and composite essence to give the milk peptide functional beverage.
出处
《饮料工业》
2007年第3期28-31,共4页
Beverage Industry
关键词
牛乳肽
牛乳蛋白
功能型饮品
milk peptide
milk protein
functional beverage
