菠萝汁酶解大豆多肽发酵酸豆乳的研制

Development of Fermental Sour Soybean Milk Using Soybean Polypeptide Hydrolysised by Pinapple Juice

利用菠萝汁中所含蛋白水解酶将豆乳中的蛋白质部分水解成为功能性多肽,再添加乳酸菌发酵剂制成酸豆乳。酶解条件的优选采用L9(34)正交实验法,以蛋白质水解度为评价指标,确定最佳酶解条件为:菠萝汁用量15%;pH=7.0;温度45℃;时间70 min。发酵豆乳产品的配方设计采用L9(34)正交实验,以感官品评分数为评价指标,确定最佳的产品配方为:蔗糖含量4%;乳粉含量3%;豆水比1∶4;稳定剂0.5%。

Proteins in soybean milk were partly hydrolysised into functional polypeptide by protein enzyme in pineapple juice. Lactic acid bacteria fermenting agent was added into protein hydrolysate to produce sour soybean milk. The orthorhombie experiment L9（3^4） was carried out to determine the optimal zymohydrolysis conditions. The following optimum conditions were： addition of pineapple juice 15 %, pH 7.0, temperature 45℃ , treatment sime 70min. And the optimal prescription for making the final products ascertained on the thesis of orthorhombic experiment L9（3^4） and the sensory evaluation was： amount of sugar was 4%, amount of milk powder was 3%, proportion of soybean to water was 1：4 and the amount of stabilizer was 0.5 %.