黑豆多肽制备及其功能乳饮料的研究

Development of Nutritional Black Bean Polypeptide Milk Beverage

以黑豆为主要原料,经蛋白酶水解成多肽后,配以新鲜乳,研制一种营养型饮料。通过一系列单因素和正交试验,确定黑豆多肽功能乳饮料生产的最佳工艺条件。结果表明:黑豆在浸泡温度为55℃,浸泡时间为3 h,黑豆与水的比例1∶8时,出浆率最高;黑豆浆酶解时间为15 min时,黑豆多肽苦味小。黑豆多肽功能乳饮料最佳配方为黑豆多肽与牛奶的比例为1∶4,砂糖6%,β-环状糊精0.2%,CMC 0.1%,黄原胶0.15%,单甘酯0.3%。

Nutritional beverage was developed by mixing polypeptide from black bean with fresh milk,using black bean as the main raw materials.The parameters of processing technique were determined through single factor and orthogonal tests.The results showed that the production rate of balck bean was the maximum when the ratio of the black bean and water was 1∶8 at 55 ℃ for 3 hours.And bitter flavor was the smallest when black bean was hydrolyzed for 15 min.The optimal formula of the black bean polypeptide milk beverage was： the mixed ratio of the black bean polypeptide and milk 1∶4,carbohydrates 4 %,beta-dextrin 0.2 %,CMC 0.1 %,Xanthan Gum 0.15 %,glycerin monostearate 0.3 %.