羊乳酪蛋白活性肽饮品加工工艺研究

Processing Technology Research of Peptides Drinks from Goat Casein

本文采用对比和正交试验研究胰蛋白酶和木瓜蛋白酶酶解液的脱苦方法,通过感官评定和DPPH的测定,设计并优化不同酶解液加工成活性肽饮品的配方。结果表明:(1)用β-环状糊精对胰蛋白酶和木瓜蛋白酶酶解液脱苦的最佳用量分别为1.0 g/100 mL、2.0 g/100 mL;(2)对比不同酶解液得到的活性肽饮品,得出活性肽含量为26.08 mg/100 mL的胰蛋白酶酶解液,蔗糖的添加量为7.0 g/L,羧甲基纤维素钠的添加量为0.5 g/L,柠檬酸的添加量为0.8 g/L时,产品综合质量最好,口感最佳。

By contrast, and orthogonal test the basic-research, trypsin and papain debittering of the way through sensory evaluation DPPH and the determination of a different design and optimization of the enzyme activity of peptide processed into drinks The formula. The results show that： ① β-CD with trypsin and papain debittering of the best dosage were 1.0 g/100 mL, 2.0 g/100 mL; ② Comparison of different enzyme activity by the peptide drinks, that activity peptide to 26.06 mg/100 mL trypsin enzyme solution, the sucrose content 7.0 g/L, CMC- Na of content 0.5 g/L, citric acid the content 0.8 g/L, the best quality of integrated products, taste the best.