豆天蛾蛹蛋白水解液饮料的研制  

Preparation of Clanis bilineata tsingtauica Mell Pupa Protein Hydrolysate Beverage

作　　者：赵国秀 杨鑫茹 孙广仁[1] 刘艳秋[1] ZHAO Guo-xiu;YANG Xin-ru;SUN Guang-ren;LIU Yan-qiu(Forest College,Beihua University,Jilin 132013,Jilin,China)

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《食品研究与开发》2020年第20期162-168,共7页Food Research and Development

基　　金：北华大学林学院培育基金(PYJJ201908)。

摘　　要：以豆天蛾蛹为主要原料,利用风味蛋白酶水解,以氨基酸态氮为考察指标,利用单因素和正交试验确定豆天蛾蛹最佳的酶解反应条件。结果表明:适宜的反应条件为添加0.13 g/mL的豆天蛾粉、0.5%的风味蛋白酶,在50℃、pH 6.0的条件下反应8 h。最后测得最佳酶解反应条件下得到的水解液对DPPH自由基的清除率为84.99%。在此条件下,为改善豆天蛾水解液有虫味的问题,进行配方试验,即将水解液与柠檬汁按体积比1∶3调配成浓缩汁,再将浓缩汁与水按体积比4∶8的比例混合,加入8%的白砂糖、0.05%的黄原胶和0.15%的羧甲基纤维素钠,最终制得一款富含氨基酸的果汁饮料。Using Clanis bilineata tsingtauica Mell pupa as the main raw material,hydrolyzed by flavor protease,taking amino acid nitrogen as the investigation index,single factor and orthogonal experiments were used to determine the optimal enzymatic hydrolysis reaction conditions of the pupa.The results showed that the suitable reaction condition was to add 0.13 g/mL Clanis bilineata tsingtauica Mell powder and 0.5%flavor protease,and react at 50℃and pH 6.0 for 8 h.Finally,the scavenging rate of DPPH free radicals by hydrolysate obtained under the optimal enzymatic hydrolysis conditions was 84.99%.Under these conditions,in order to improve the insect flavor of the hydrolysate of Clanis bilineata tsingtauica Mell,conducted formulation tests.The hydrolysate and lemon juice were blended into concentrated juice at 1∶3,then the concentrated juice was mixed with water at 4∶8 ratio,adding 8%sucrose,0.05%xanthan gum and 0.15%sodium carboxymethyl cellulose,a juice beverage rich in amino acids was made.

关 键 词：豆天蛾 酶解 饮料 抗氧化 柠檬 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]