乳清多肽果汁饮料的研究

Study on Whey-polypeptide Syrup Beverage

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。

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.