大豆牛乳多肽饮料的工艺研究

以大豆、牛乳为原料,采用As1.398中性蛋白酶水解后经脱苦、调配制成多肽保健饮料。通过正交试验确定酶水解适宜条件,并对酶解液的脱苦和产品的稳定性等进行了系统的研究。

In this research, soybean and milk were used to produce a polypeptides health beverage with enzyme hydrol-ysis. The optimum condition of enzymatic hydrolysis was determined by orthogonal test, the debittering of hydrolytic liquid and the stability of polypeptide beverage were sys-tematically investigated.