摘要
以大豆为主要原料研究含肽功能饮料的加工工艺。以大豆肽含量为指标,通过单因素试验和正交试验L9(33)研究了蛋白酶的种类、酶解时间和蛋白酶浓度等因素对大豆肽含量的影响。试验结果表明:影响大豆肽含量因素的主次顺序依次是酶的种类>酶解时间>酶的浓度,显著性分析表明,酶的种类差异显著(P<0.05),说明酶的种类对大豆肽含量影响较大。蛋白酶酶解豆浆的最佳工艺条件为:碱性蛋白酶,加酶量为0.2%(质量分数),50℃,pH7.5,酶解时间5 h。在最佳工艺条件的基础上调配大豆肽功能饮料,最佳配方为:白砂糖35 g/L,葡萄糖16 g/L,碘盐0.6 g/L,氯化钾0.1 g/L,单甘酯0.8 g/L,CMC 0.8 g/L,香精适量。
Aiming to optimize the processing technology of soybean peptide functional beverage,the influences of enzyme species,concentration and reacting time were studied by single factor tests and orthogonal experiments.Results：The effect rank sequence of the influencing factors on the peptide content of product is enzyme speciesreacting timeenzyme concentration.The effect of enzyme species is significant（P0.05）.The optimum conditions of the enzymatic treatment are using alkaline protease,enzyme concentration 0.2%（mass fraction）,50 ℃,pH 7.5 and reaction time 5 h.The optimum formula of the functional beverage is granulated sugar 35 g/L,glucose 16 g/L,iodized salt 0.6 g/L,KCl 0.1 g/L,monoglyceride ester 0.8 g/L,CMC 0.8 g/L and appropriate amount of perfume compound.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第9期87-91,共5页
Journal of the Chinese Cereals and Oils Association
基金
长春市科技计划(08YJ18)
关键词
蛋白酶
大豆肽
功能性饮料
protease
soybean peptide
functional beverage
