摘要
以乳清为原料,经胰蛋白酶水解后与茶汁调配成乳清多肽茶饮料,通过单因素及正交实验确定了此饮料的最佳配方及生产工艺。茶叶浸提的最优条件为:95℃,11 min。胰蛋白酶水解乳清蛋白的最适处理条件为:温度为40℃、时间为6 h、[E/S]为0.4%,乳清蛋白的水解度可达16.7%。乳清多肽茶饮料的最佳配方为:茶汁为50%,白砂糖为7.0%,柠檬酸为0.04%,稳定剂量(黄原胶和CMC质量比1:1)为0.10%。
Whey was hydrolyzed by trypsin to make the whey-polypeptide tea beverage. The optimum formula and producing techniques were decided by the single factor and orthogonal experiments. The condition for optimal extraction of tea was： extraction temperature 95 %, extraction time 11 min. The optimal hydrolyzed condition was： Q=40 ℃, t = 6 h, [E/S] = 0.4%, the degree of hydrolysis was 16.7%. The optimal recipe of this beverage were： tea juice 50%, sugar 7.0%, citric acid 0.04%, stabilizer（Xanthan and CMC 1：1） 0.10 %.
出处
《食品科技》
CAS
北大核心
2011年第11期96-98,102,共4页
Food Science and Technology
基金
内蒙古自然科学基金项目(2010MS0501)
关键词
乳清
多肽
茶饮料
whey
polypeptide
tea beverage
