复合酶解法制备山楂绞股蓝乳清多肽复合饮料的工艺优化

Optimization of the Technology for Preparing Hawthorn Gynostemma pentaphyllum Whey Polypeptide Compound Beverage by Compound Enzymes

以鲜牛乳为原料制备乳清,通过单因素实验、正交试验、响应面试验,结合测试多肽的胆固醇胶束溶解度抑制率,优化复合酶酶解乳清蛋白的工艺和多肽复合饮料的配方。结果表明,采用中性蛋白酶和胰蛋白酶复合酶分段酶解乳清蛋白制取乳清蛋白肽的最佳工艺条件是酶添加总量6%、酶比例3:1,酶解总时间4 h,分段酶解时间比1:1。响应面法优化得到该饮料的最佳配方参数为山楂含量2.8%、枸杞含量1.56%、绞股蓝含量0.24%、柠檬酸含量0.05%、蜂蜜含量5.11%,经过调配、均质、杀菌等环节,得到pH为4.30、感官性能与稳定性较佳、具有原料风味、酸甜度适中、橙红色色泽均匀且不分层的山楂绞股蓝乳清多肽复合饮料。

Fresh milk was used as raw material to prepare whey.Through the single factor test,orthogonal test,response surface method,combined with the inhibition rate of the cholesterol micelle solubility of the test polypeptide,the process of enzymatic hydrolysis of whey protein by the complex enzyme and the formula of the peptide compound beverage were optimized.The results showed that the optimal process conditions for the preparation of whey protein peptides by using a neutral protease and trypsin complex enzyme to hydrolyze whey protein in stages were:total enzyme addition was 6%,enzyme ratio was 3:1,total hydrolysis time was 4 h,and the ratio of split digestion time was 1:1.The best formula parameters of this beverage obtained by response surface method were as follows:Hawthorn 2.8%,wolfberry 1.56%,gynostemma 0.24%,citric acid 0.05%,honey 5.11%.After blending,homogenization,sterilization and other steps,the pH of hawthorn Gynostemma pentaphyllum whey polypeptide compound beverage was 4.30,which had good sensory performance and stability,raw material flavor,moderate sourness and sweetness,uniform orange-red color with no layering.