乳蛋白肽饮料微生物脱苦研究  

Study on the microbial debittering of milk protein peptide beverage

作　　者：刘萌[1] 黄晓杰[1] 马圆圆[1] 赵卉双[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2013年第10期205-207,共3页Science and Technology of Food Industry

基　　金：辽宁医学院"奥鸿大学生创新课题基金"

摘　　要：以乳蛋白肽饮料为原料,通过苦味值、短肽得率(TCA-SNI)、总蛋白酶活三个指标筛选得到苦味值小、总蛋白酶活力高、TCA-SNI值高的复合菌种。结果表明,脱苦效果方面,复合菌种>酿酒酵母>乳酸菌,复合菌种接种量为1%、发酵培养7h,总蛋白酶活最高,达到32U/mL,TCA-SNI达到峰值34.5%,溶液苦味值为0.5。With milk protein peptide beverage as the raw material,through the screening of three indexes including bitter value,TCA-SNI and total protease activity,the composite bacteria with lower bitter value,higher total protease activity,higher TCA-SNI was obtained. Results showed that,effect of debittering order was composite bacteria〉yeast〉lactobacillus,the optimal addition of composite bacteria was 1%,fermentation time was 7h,total protease activity reached 32U/mL,TCA-SNI reached 34.5%, bitter value reached 0.5.

关 键 词：乳蛋白肽 微生物 脱苦 

分 类 号：TS201.3[轻工技术与工程—食品科学]