番木瓜花生多肽饮料的研制  

Development of Papaya-peanut Polypeptides Beverage

作　　者：陈荣豪 陈文学[1] 胡月英[2] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化学学院,海口570228

出　　处：《食品工业》2015年第5期90-94,共5页The Food Industry

基　　金：海南大学服务地方经济社会发展项目(HDSF201306);2013年国家级大学生创新创业训练计划项目(201210589010)

摘　　要：以花生和木瓜为原料,利用木瓜中含有的蛋白水解酶将花生中的蛋白质水解成功能性多肽,再经调配制得木瓜花生多肽饮料。考察了木瓜花生配比、p H、温度、时间等水解因素对多肽质量浓度的影响,以及水解液、柠檬酸、白砂糖的添加量对多肽饮料风味的影响。通过响应面试验得到最佳的水解条件:木瓜花生配比为75%,水解p H为6,水解温度为60℃,水解时间为4 h。通过调配试验得到木瓜花生多肽饮料的最佳配方为:水解液、柠檬酸和白砂糖的添加量分别为47.2%,0.18%和12.6%。从而制得品质良好,口感适宜的多肽饮料。The papaya-peanut polypeptides beverage was produced with peanut and papaya as main material The papaya proteinase was used to hydrolysis the protein of peanut. The hydrolysis factors including the papaya-to-peanut ratio, hydrolysis temperature, time and pH were studied and the prescription was also researched. The results of hydrolysis test showed that the optimum hydrolysis process was carried out at 60 ℃ and pH 6.0 for 4 h when the mass ratio of papaya to milk was 75%. By response surface center combination experimental design to get the best recipe was that the additive amount ofhydrolyzate, citric acid and white sugar was 47.2%, 0.18% and 12.6% respectively.

关 键 词：番木瓜 花生 水解蛋白质 多肽饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]