核桃蛋白酶解饮料风味研究  

Research on flavor of walnut proteolysis beverage

作　　者：王文杰[1] 李芳[2] 王琳[1] 孔令明[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《食品科技》2016年第3期125-128,共4页Food Science and Technology

基　　金：新疆维吾尔自治区科技计划项目(201411107)

摘　　要：以家用榨油机提取部分油脂的核桃粉为原料,通过木瓜蛋白酶进行酶解,以产品的感官综合评分为指标,通过单因素及正交试验确定核桃蛋白酶解饮料的最佳配方为:甜蜜素为0.075%,蔗糖为0.037%,山梨糖醇为0.055%,磷酸为0.1%。此时饮料口感较好、风味浓郁、酸甜适中、容易吸收。Household extraction section to press oil walnut powder as raw material,by papain enzymolysis and the sensory scores as an indicator,identified as optimum formula of beverage of hydrolysis on walnut protein by single factor and orthogonal experiments：cyclamate was 0.075%,sucrose was 0.037%,sorbitol was 0.055% phosphate was 0.1%.This beverage taste better,rich flavor,sweet and sour moderate,easy to absorb.

关 键 词：蛋白 酶解 配方 饮料 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]