乳清多肽营养饮料的研究

Study on the Whey Polypeptides Beverage

本文以肽酶在pH8.0、温度45℃、[E/S]3%的最适条件下水解乳清蛋白,经脱苦处理后,生产乳清多肽营养饮料;当白砂糖8%、酸0.15%、木糖醇4%时,乳清多肽饮料品质最好,含有大量人体易吸收的小分子肽,且稳定性良好。

Whey protein was hydrolyzed by peptidase under the conditions of pH 8.0, 45℃ and [E/S] 3%. The whey polypeptides beverage was manufactured after removing the whey bitterness. When the sugar was 8%, acid was 0.15% and xylitol was 4% the quality of the new beverage was best containing a lot of digestible peptides and the stability was good as well.