食品与发酵工业2012，Vol.38Issue(2)：237-241,5.
核桃多肽饮料的研制
Development of Walnut Polypeptide Beverage
摘要
Abstract
A walnut polypeptide beverage was produced with walnut as raw material. Peptide was made by com- pound protease hydrolysis and then through the process of debittering, blending, homogenizing and microwave combi- ning high temperature sterilizing. Over 70% molecular weights of walnut peptides were lower than 10 ku. DPPH scav- enging rate was 68.41%. The optimum hydrolysis conditions of hydrolysis was determined by orthogonal experiments. The technology of debittering and stabilizing was studied. The results showed that ratio of protamex to flavourzyme was 2：1 ,the optimal enzymatic hydrolysis conditions were： enzyme 55~C , solid-liquid ratio 1： 12, time 2h. Under these conditions concentration （enzyme / walnut） 0.4% , temperature the hydrolysis degree could reach 13.9%. The bitter- hess embedding agent was 1.5% I~-CD. The formula of walnut polypeptide beverage was achieved as follows ： walnut kernel 4% , whole milk powder 1.5% , sugar 4 % , compound stabilizer 0.16% （xanthan gum 0.1% , sodium algihate 0.06% , CMC-Na 0. 1% , sodium tripolyphosphate 0.03% ） , compound emulsifier 0. 15% （monoglyceride 0.05% , sucrose ester 0.1% ）. The products can be stored at room temperature over 3 months.关键词
核桃/酶解/多肽/饮料Key words
walnut/enzymatic hydrolysis/polypeptide/beverage分类
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敬思群..核桃多肽饮料的研制[J].食品与发酵工业,2012,38(2):237-241,5.基金项目
新疆维吾尔自治区科技科技人员服务企业行动项目资助 （）
