高蛋白肽奶粉的制备工艺研究

Preparation of high protein & peptide milk powder

对高蛋白肽奶粉的制备工艺进行了研究。选用乳清浓缩蛋白为主要配料,用复合酶B生产高蛋白肽乳粉的酶解条件为[S]12.5%、[E]/[S]1%、pH6.38、温度50℃、酶解时间30min。采用110～120℃/15s的杀菌条件,加工过程不会出现料液中的蛋白凝固。产品无明显苦味,而且产品的不溶度指数、蛋白质的质量分数和肽的质量分数分别为0.12%、31.23%和3.08%。

The preparation of high protein peptide milk powder was studied in this paper. WPC was the main ingredient and the hydrolysis parameter of coenzyme B were：[S] 12.5%, [E]/[S] 1%, pH 6.38, 50 ℃ and 30 min. The protein was stable under the sterilization conditions of 110～120 ℃/15 s. The final product had no bitter taste and the insoluble index, the contents of protein and peptide in the product were 0.12%, 31.23% and 3.08% respectively.