复合型营养核桃多肽果冻的工艺研究

Research on Processing Technology of Compound Nutrient Walnut Polypeptide Jelly

以核桃多肽粉及果汁为主要原料,生产出具有高附加值的核桃多肽果冻。建立优化酶解条件,并对酶解液进行透析、干燥,得到核桃多肽粉。采用单因素和正交试验确定了复合营养核桃多肽果冻的最佳配方。结果表明:酶解最佳条件是:加酶量6 g/kg,温度50℃,pH 7.0,酶解时间为4 h;果冻的最佳工艺参数是:凝胶量1.0 g/100 mL,白糖量8 g/100 mL,柠檬酸0.3 g/100 mL,原料体积比为1∶2。在此工艺条件下制作的果冻品质优良。

Walnut polypeptide powder and fruit juice as the main raw materal, made walnut polypeptide jelly. Establish the optimization of enzymatic hydrolysis conditions, The enzymatic hydrolysate of dialysis, drying, obtaining walnut polypeptide powder. The optimal formula of compound nutrient walnut polypeptide jelly through single factor and orthogonal experiments. The results express that the optimal condition for papain is： to conduct enzymolysis for 4 h with the total enzyme to be added is 6 g/kg, the temperature for the experiment is at 50 ~C with pH 7.0. The optimized technological parameters of jelly, which were concluded from the analysis results of orthogonal experiment, were 1.0 g/100 mL compound gelling amount, 8 g/100 mL white suger, 0.3 g/100 mL citric acid, 1 ： 2 walnut polypeptide-ffuit juice ratio. The jelly made under this technological condition could have good quality.