黑豆醒酒饮料的研制  

Development of alleviate hangover beverage of black beans

作　　者：葛如振 樊其艳 吴文雷 栾波 

机构地区：[1]黄河三角洲京博化工研究院,山东博兴256500

出　　处：《中国酿造》2013年第4期164-168,共5页China Brewing

摘　　要：采用甲醛滴定法,对中性蛋白酶、碱性蛋白酶和木瓜蛋白酶进行筛选,确定最佳酶解黑豆蛋白的酶。结果发现碱性蛋白酶酶解较果最好,且确定了碱性蛋白酶的最适宜酶解条件:时间为5h,温度为50℃,酶的添加量为1200U/g,pH值为9。后采用正交试验的方法,确定了黑豆醒酒饮料调配的最适宜比例:黑豆蛋白肽混合液70%,蜂蜜4g/150mL,白砂糖11g/150mL。最后,根据瓦勒-霍赫法对黑豆醒酒饮料进行体外试验,得出酶解后的黑豆蛋白肽能够激活乙醇脱氢酶(ADH),而ADH能够增强乙醇的代谢,从而降低人体中乙醇的浓度,测得本实验产品对ADH的激活率达到了31.98%。Using the formol titration method, the neutral protease, alkaline protease and papain were screened to determine the optimal enzymatic black bean protein enzymes. Found that the enzymatic hydrolysis than the fruit is preferably alkaline protease, alkaline protease and determining the most suitable conditions of enzymatic hydrolysis： The time was 5h, and the temperature was 50~C, the enzyme dosage 1200U/g, pH value 9. Experi- ment using orthogonal experiment method to determine the black beans alleviate hangover drinks deployment of the most appropriate proportion： 70% of black beans protein peptide mixture, honey 4g/150ml white sugar 11 g/150ml. Finally, the experimental according Waldenses-Choch method, black beans hangover beverage vitro derived after hydrolysis of the black bean protein peptide is able to activate the alcohol dehydrogenase （ADH）, ADH can be enhanced the metabolism of ethanol, thereby reducing the human body ethanol concentration, measured in this experiment the product of ADH activation rate reached 31.98%.

关 键 词：黑豆 醒酒 饮料 酶解 乙醇脱氢酶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]