菠萝乳清多肽饮料的研制

Study on Whey-polypeptide Hydrolysised by Pinapple Juice Syrup Beverage

利用菠萝汁中所含蛋白水解酶将乳清蛋白部分水解成功能性多肽,再进行脱苦调配成菠萝乳清多肽饮料。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:乳清蛋白酶解的最佳条件为菠萝汁用量20%,乳清蛋白2%,酶解时间为60 min,酶解温度为45℃。乳清多肽菠萝饮料风味调配最佳配方为蔗糖量为5%、酸量(柠檬酸和苹果酸1∶1)0.1%、β-环状糊精量为1.5%和CMC量为0.3%。所得产品口感良好,品质稳定。

Whey-protein were partly hydrolysised into functional polypeptide by protein enzyme in pineapple juice. The orthorhombic experiment L9 （34） was carried out to determine the optimal enzymohydrolysis conditions. The following optimum conditions were：addition of pineapple juice 15% , whey-protein 2% , temperature 45℃, treatment time 60 min. the optimal pineapple whey-peptide beverage was ： amount of sugar was 5 % , amount of acid was 0. 1% , β-CD was 1.5% and CMC was 0.3%. the flavor were improved obviously.