核桃多肽饮料的研制

Development of Walnut Polypeptide Beverage

以核桃为原料,采用复合蛋白酶水解制备多肽,经脱苦、调配、均质、微波-高温联用杀菌制成核桃多肽饮料,70%以上核桃肽的分子质量≤10 000μ,DPPH的清除率为68.41%。通过正交试验确定酶解最适条件,并对脱苦和稳定技术进行了研究。结果表明:碱性蛋白酶与风味蛋白酶之比为2∶1,酶用量为(酶/核桃仁)0.4%、温度55℃、料液比1∶12(g∶mL)、时间2 h,水解度达13.9%。以1.5%β-CD作苦味包埋剂。核桃多肽饮料主要成分:核桃仁4%,全脂奶粉1.5%,白砂糖4%;复合稳定剂0.16%(黄原胶0.1%、海藻酸钠0.06%,CMC-Na0.1%,三聚磷酸钠0.03%),复合乳化剂0.15%(单甘酯0.05%,蔗糖酯0.1%)。

A walnut polypeptide beverage was produced with walnut as raw material. Peptide was made by com- pound protease hydrolysis and then through the process of debittering, blending, homogenizing and microwave combi- ning high temperature sterilizing. Over 70% molecular weights of walnut peptides were lower than 10 ku. DPPH scav- enging rate was 68.41%. The optimum hydrolysis conditions of hydrolysis was determined by orthogonal experiments. The technology of debittering and stabilizing was studied. The results showed that ratio of protamex to flavourzyme was 2：1 ,the optimal enzymatic hydrolysis conditions were： enzyme 55~C , solid-liquid ratio 1： 12, time 2h. Under these conditions concentration （enzyme / walnut） 0.4% , temperature the hydrolysis degree could reach 13.9%. The bitter- hess embedding agent was 1.5% I^-CD. The formula of walnut polypeptide beverage was achieved as follows ： walnut kernel 4% , whole milk powder 1.5% , sugar 4 % , compound stabilizer 0.16% （xanthan gum 0.1% , sodium algihate 0.06% , CMC-Na 0. 1% , sodium tripolyphosphate 0.03% ） , compound emulsifier 0. 15% （monoglyceride 0.05% , sucrose ester 0.1% ）. The products can be stored at room temperature over 3 months.