大豆乳清多肽饮品的开发  

Development of soybean whey polypeptide beverage

作　　者：李雪[1] 赵晨晨[1] 钱方[1] 牟光庆[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2017年第1期10-13,共4页Journal of Dalian Polytechnic University

基　　金：国家"十二五"科技支撑计划项目(2013BAD18B04)

摘　　要：以大豆乳清废水为原料,酶解产生多肽制备新型饮料。热处理条件为95℃,15min;用胃蛋白酶水解大豆乳清蛋白,加酶量为8 000U/g,反应条件为37℃酶解2h;大豆乳清水酶解液加入0.1%柠檬酸、6.0%蔗糖和0.015%柠檬味香精后制得成品大豆乳清多肽饮料。产品口味偏酸,具一定市场价值。Abstract： A new kind of soybean whey polypeptide beverage was prepared using soy whey waste water as material by hydrolysis reaction. Soy whey waste was heated at 95 ℃ for 15 min, then 8 000 U/g pepsin was added and hydrolyzed at 37 ℃ for 2 h. Citric acid, sucrose and lemon essence were added in the treated soy whey waste water at ratio of 0. 1%, 6.0%, 0. 015%, respectively. The taste of the soy whey peptides beverage was slightly acidic, and it has some potential market value.

关 键 词：大豆乳清多肽 蛋白酶 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]