摘要
Abstract
Currently pumpkin seed meal is generally treated as industrial waste.Using papain and neutral protease together to hydrolyze the pumpkin seed meal into short peptides,the low peptide beverage processing was studied by the raw materials of hydrolysates of pumpkin seed meal,xylitol,citric acid and food grade flavors.The purpose was to enhance the added value of pumpkin seed meal.The results showed that pumpkin seed meal protein content was about 40%.Optimal hydrolysis conditions were：substrate concentration 34 mg·mL-1,enzyme dosage of 5%,temperature 47℃,pH 7.5,time 3 h;experimental parameters for the optimal allocation of samples was to add 0.3% per liter of citric acid,and total 0.010% food grade quality creamy flavor,7% of the total mass of xylitol,the taste was the best.Physical and chemical analysis of the final product was 0.5% protein content.When agar concentration of 0.030 g · L-1,xanthan gum content of 0.05 g · L-1,sodium carboxymethyl cellulose content of 0.07 g · L-1,the emulsion stabilizer was the best.The prepared sweet and sour drinks were with pure creamy and a good market.关键词
南瓜籽粕/酶解/低肽饮料Key words
pumpkin meal/enzymolysis/low peptide drinks分类
轻工纺织
