利用白酒丢糟制备蛋白发泡剂

Preparation of protein foaming agent by Baijiu vinasse

使用白酒丢糟为原料制备蛋白发泡剂。以蛋白发泡剂的发泡性能为评价指标,优化白酒丢糟的水解条件和蛋白发泡剂的制备条件,确定最适的水解条件为:选用氧化钙和氢氧化钠组成的复合水解剂,其中氧化钙用量为丢糟质量的6%,并添加氢氧化钠使得pH值为12.5,固液比为1∶4(g∶mL),温度120℃,时间3 h。此外蛋白发泡剂最佳制备条件为:脱钙率50%,浓缩前后蛋白液的pH均为7,浓缩温度和蛋白含量分别为36℃和3%,黄原胶添加量为0.15%。在此最佳条件下,最终得到蛋白发泡剂起泡体积为330 mL,稳泡体积为255 mL。

The protein foaming agent was prepared by Baijiu vinasse. Using the foamability as evaluation index, the hydrolysis conditions of Baijiu vinasse and preparation conditions of protein foaming agent were optimized. The optimum hydrolysis conditions were determined as follows： calcium oxide and sodium hydroxide as compound hydrolysis agent, calcium oxide addition 6% of Baijiu vinasse mass, and pH 12.5 adjusted by sodium hydroxide, solid-liquid ratio 1∶4 （g∶ml）, temperature 120 ℃ and time 3 h. The optimum preparation conditions of protein foaming agent were decalcification rate 50%, the pH of the protein solution （before and after concentration） 7, concentration temperature 36 ℃, protein concentration 3%, xanthan gum addition 0.15%. Under the optimum conditions, the foaming volume and foam volume of protein foaming agent were 330 ml and 255 ml, respectively.