摘要
以牛奶和木瓜为原料,利用木瓜自身所含的蛋白酶水解牛奶中的蛋白质。研究木瓜牛奶比例、温度、pH值、时间等因素对水解后溶液中多肽质量浓度的影响,以及配方对其风味的影响。通过水解工艺实验得到最佳水解条件为木瓜与牛奶的比例为50%,水解温度为65℃,水解pH值为6,水解时间为7 h。通过调配实验得到木瓜牛奶多肽饮料的最佳配方为木瓜、奶粉、β-环糊精、柠檬酸、蔗糖添加量分别为13.33%,4.44%,1.25%,0.20%,15%。
In this paper. A new kind ofpolypeptides beverage was produced with milk and papaya as main materials. We studied the effect of papaya-to-milk ratio, hydrolysis temperature, time and pH to the concentration of polypeptides by hydrolysis test and the effect of formula to the beverage quality by orthogonal experiment. The results of hydrolysis test showed that the optimum hydrolysis process was carried out at 65 ℃and pH 6.0 for 7 h when the mass ratio of papaya to milk was 50%. The results obtained from the orthogonal experiment showed that the optimum formula was： fruit paste papaya 13.33%, milk powder 4.44%, citric acid 0.20%, β-cyclodextrin 1.25% and sucrose 15%.
出处
《中国乳品工业》
CAS
北大核心
2012年第2期60-64,共5页
China Dairy Industry
基金
海南大学211工程专项
关键词
木瓜
牛奶
水解蛋白质
多肽饮料
papaya
milk
Hydrolyzed Protein
polypeptides beverage
