富含多肽黑豆奶的研制

Development of the Black Soy Milk Rich in Polypeptide

以黑豆粕为主要原料,通过浸泡、磨浆、水解等工艺,研制出一种富含多肽的黑豆奶饮品。通过一系列的单因素及正交试验,确定其生产的最佳工艺条件。结果表明:黑豆粕在料液比1∶8,pH值8的条件下浸泡12 h,磨浆温度100℃所得黑豆奶蛋白质含量最高,选择中性蛋白酶与风味蛋白酶为水解酶,加酶量各2 000 U/g,在pH值7,温度50℃的条件下复合酶解2 h,该工艺所得的黑豆奶蛋白质含量达4.72 g/100 mL,多肽得率92.15%。

This article researches that using black soybean as the main raw material through some technologies, such as soaking, defibrination, hydrolyzing and so on, a kind of black soy milk drink which is full of polypeptide is developed. Through a series of single factor and orthogonal tests, the author aims to determine the optimum process conditions. The result shows that black soybean soaking under the condition of solid-liquid ratio 1 ： 8, pH value 8 for 12 h and the temperature of defibrination being 100 ~C, the highest protein content of black soy milk is obtained. Under the condition of neutral protease and flavor protease, with each enzyme quantity 2 000 U/g, pH value 7, combination enzyme 2 h, the protein content of black soy milk is up to 4.72 g/100 mL, and the proportion of polypeptide is 92.15%.