乳清多肽果汁饮料的研究

以乳清为原料,选用胰蛋白酶对其进行水解,制取乳清多肽果汁饮料。对水解条件及风味的调配方案进行了研究。结果显示,控制好水解条件和进行适当处理,可以得到水解度适中、风味良好的乳清多肽果汁饮料。胰蛋白酶作用的最适pH值为8.0时,水解乳清蛋白的最优组合为:E/S]为0.05%,水解温度为40℃,水解时间为80min,酸溶性肽得率YASP可达到43.1%;风味调配最佳组合为:酸量为0.08%,糖为8%,果汁为4%,β-CD为0.15%,得到的乳清多肽果汁饮料,不仅充分利用了乳清蛋白,而且使营养成分得到强化,风味得到明显改善。

Study on Whey-polypeptide Syrup Beverage

Whey was hydrolyzed by trypsin to make the whey-polypeptide syrup beverage.The optimal hydrolyzed condition and the formulation were studied.The result showed that the moderate degree of hydrolysis and the good flavor of whey-polypeptide syrup beverage could be obtained so long as controlling the hydrolyzed condition and carrying on suitable processing.The optimal pH of trypsin hydrolyzation was 8.0,the optimal hydrolyzed condition were:E/S]=0.05%,Q=40 ℃,t=80 min,and the YASP was 43.1%;The optimal flavor formulation were:citric acid 0.08%,sugar 8%,fruit juice 4%,β-CD 0.15%.The whey-polypeptide syrup beverage not only has used the whey protein fully,but also the nutrition ingredient were strengthened and the flavor were improved obviously.