菠萝牛奶多肽饮料的研制  

Development of Pineapple-milk Polypeptides Beverage

作　　者：梅芳[1] 陈文学[2] 胡月英[3] 

机构地区：[1]光明乳业股份有限公司,上海200436 [2]海南大学食品学院,海南海口570228 [3]海南大学材料与化工学院,海南海口570228

出　　处：《食品研究与开发》2013年第13期57-61,共5页Food Research and Development

摘　　要：利用菠萝自身的蛋白酶水解脱脂乳粉中的蛋白质,研究菠萝牛奶比例、温度、pH、时间等水解因素以及多肽饮料配方工艺。通过水解条件优化响应面试验设计得到最佳水解条件为菠萝与牛奶的比例为30%,水解温度为55℃,水解pH为6,水解时间为4 h。通过响应面中心组合试验设计得到菠萝牛奶多肽饮料的最佳配方为水解液、β-环糊精、蔗糖、柠檬酸添加量分别为:30%、1.4%、10.5%、0.225%。Using the pineapple proteinase in itself hydrolysised the protein of skim milk, the hydrolysis factors including the pineapple milk proportion, the temperature, pH, time and other factors were studied and the prescription was also researched. The optimum condition of enzymatic hydrolysis was determined by response surface test, milk and pineapple 30 %, the hydrolysis temperature 55 ℃, hydrolysis pH 6, and hydrolysis time 4 h. By response surface center combination experimental design the best milk peptide beverage was obtained, such as sugar, hydrolysate, β-CD, citric acid, for respectively 10.5 %, 30 %, 1.4 %, and 0.225 %.

关 键 词：菠萝 脱脂乳粉 水解蛋白质 多肽饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]