玉米胚芽粕蛋白提取及其在植物复合饮料中的应用

Extraction of corn germ meal protein and its application in plant compound drinks

以玉米胚芽粕为原料,研究制备一种高蛋白营养性饮品。通过单因素试验,采用碱溶酸沉法优化玉米胚芽粕蛋白提取工艺参数,再根据正交试验确定最终料液比、pH值、提取时间、提取温度等参数,进一步确定玉米胚芽粕蛋白的最优提取方案。以试验提取的玉米胚芽粕蛋白和腰果为原料,对玉米胚芽粕蛋白、腰果汁、柠檬酸、黄原胶的添加量进行单因素试验和正交试验设计来确定其添加量对玉米胚芽粕蛋白、腰果复合饮料感官品质及稳定性的影响。试验结果表明,以料液比1∶12、pH9、提取时间180 min、提取温度50℃为最终玉米胚芽粕蛋白提取的最佳工艺条件,蛋白提取率为28.15%。复合饮料最佳的制备工艺及配方为玉米胚芽粕蛋白添加量20%、腰果汁添加量15%、柠檬酸添加量0.3%、黄原胶添加量0.25%。该产品色泽鲜亮,香甜适中,均匀稳定,具有玉米、腰果的特殊风味,是一款风味独特,富含营养的复合型饮料。

On the basis of the utilization of agricultural resource waste,a high-protein nutritious drink was prepared.Using corn germ meal as raw material,the process parameters were optimized by alkali soluble acid sedimentation method,and the final parameters of liquid ratio,pH value,time and temperature were determined according to the orthogonal test,and then the optimal extraction scheme of maize germ protein was further determined.Using the corn germ protein and cashew nuts extracted from the above experiment,the unifactor test and orthogonal test design of the added content and the quality and stability,and the samples were evaluated.The test results showed that the material-liquid ratio of 1∶12,pH value was 9,extraction time of 180 min,and extraction temperature of 50℃were the best process conditions for the final corn germ protein extraction,and the protein extraction rate was 28.15%.The best preparation process and formula of protein compound drink was 20%of corn germ protein,15%of cashew juice,0.3%of citric acid,and 0.25%of xanthan gum.The product was bright in color,sweet and moderate,uniform and stable,with the special flavor of corn,cashew nuts,but also a unique flavor,rich in nutrition of the compound drink.