| 摘要: |
| 采用酶解技术对大豆多肽饮料的加工技术进行了研究。正交试验结果表明,木瓜蛋白酶质量浓度为8 g/kg，温度为60 ℃，pH=7.0，水解3 h时，大豆蛋白水解效果较好，酶解液的氨基态氮含量由210.6 mg/kg增加到621.3 mg/kg，增加了3倍。大豆多肽饮料配方是：大豆酶解液250 g/kg，柠檬酸三钠0.5 g/kg，磷酸三钠0.5 g/kg，蔗糖60 g/kg，稳定剂6 g/kg，酸味调节剂和香精适量。 |
| 关键词: 大豆 木瓜蛋白酶 氨基态氮 多肽饮料 |
| DOI： |
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| Processing technology of the soybean poly-peptide beverage |
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| Abstract: |
| Enzymatic hydrolysis method was used to process the soybean poly-peptide beverage.The results of the orthogonal experiment indicate that the optimal conditions for the papain enzymatic hydrolysis were enzyme concentration 8 g/kg,temperatur 60 ℃,pH 7.0,hydrolyzing for 3 h.Then,the contents of amino nitrogen was increased from 216.6 mg/kg to 621.3 mg/kg.It was increased 3 times.The soybean poly peptide beverage product ingredients were 250 g/kg of the soybean juice of enzymatic hydrolysis,60 g/kg of sucrose,6 g/kg of emulsifier and stabliser,0.5 g/kg of sodium citrate,0.5 g/kg of Na3PO4,some citric acid and flavour material. |
| Key words: soybean papain amino nitrogen poly-peptide beverage |
