富含多肽的发芽豆乳饮料的研制

Preparation of enriched-peptide germinated soybean milk beverage

研究发芽大豆富集多肽的培养条件,并以富含多肽的发芽大豆为原料,进行发芽豆乳饮料研制;采用正交试验设计对豆乳饮料配方和稳定剂添加量进行研究。结果表明,采用pH 5.0的柠檬酸缓冲液(CBS)培养大豆发芽5d多肽含量达到最高值,为88.71mg/g;以饮料的感官评定值为指标,优化出的多肽豆乳饮料配方为蔗糖添加量8%、柠檬酸添加量0.025%、牛奶添加量20%。稳定剂添加试验表明:PGA添加量为0.15%、黄原胶为0.05%、CMC为0.05%时饮料的稳定性最佳。大豆发芽改善了豆乳口感,豆乳中多肽含量是未发芽豆乳的2倍,产品色泽乳白,具有豆香味。

The culture conditions of peptide-accumulated in germinated soybean were researched. Then using enriched-peptide germinated soybean as main raw material, germinated soybean milk beverage was prepared, the formula and the stabilizers of soybean milk beverage were studied by orthogonal experiment. Results showed that peptide content of soybean reached to maximum （88.71 mg/g） using pH 5. 0 citric acid buffer solution （CBS）culturing for 5d. The opti mum formula of germinated soybean milk beverage were 8% sucrose, pure milk 20% and 0. 025% of citric acid according to the sensory evalution score. The stability of beverage was highest when sta bilizers were 0.15% propylene glycol alginate （PGA）, 0.05% xanthan gum and 0.05 % of CMC. Soybean germination improve texture of soybean milk, the peptide content of germinated soybean milk was 2 times compared to ungerminated soybean milk. The products showed milk-white, had fragrance of soybean.