预处理提高核桃肽得率及核桃肽乳饮料制备  

Pretreatment for Improving Yield of Walnut Peptide and Preparation of Walnut Peptide Milk Beverage

作　　者：逯晓丹 齐建勋 李俊 裴晓惠 陈永浩[1] 郝艳宾 LU Xiaodan;QI Jianxun;LI Jun;PEI Xiaohui;CHEN Yonghao;HAO Yanbin(Beijing Academy of Forestry and Pomology Sciences,Beijing 100093;Beijing Institute of Landscape Architecture,Beijing Key Laboratory of Greening Plants Breeding,Beijing 100102;School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]北京市林业果树科学研究院,北京100093 [2]北京市园林科学研究院绿化植物育种北京市重点实验室,北京100102 [3]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2020年第11期38-41,共4页The Food Industry

基　　金：北京市农林科学院青年基金(QNJJ201821)。

摘　　要：以核桃蛋白为原料,采用酶解法制备核桃肽,考察水浴加热、超声波、微波等预处理方式对核桃肽得率的影响,通过单因素、正交试验制备核桃肽乳饮料。结果表明,微波处理10 min后再进行酶解核桃肽,得率最高可达97.18%;超声波处理12 min,核桃肽得率可提高至77.57%;水浴加热耗时较长,核桃肽得率的提高不明显。将核桃肽与全脂奶粉以1︰5比例混合,制成质量浓度为8 g/100 mL的溶液,向溶液中添加白砂糖,添加量为溶液的6%,当添加CMC 0.05%,黄原胶0.05%,单甘酯0.3%时,可以得到感官品质和稳定性较好的核桃肽乳饮料。Walnut protein was used as raw material to prepare walnut peptide by enzymatic hydrolysis.The effects of water bath heating,ultrasonic wave and microwave pretreatment methods on the yield of walnut peptide were investigated.The results showed that the yield of walnut peptide was up to 97.18%after microwave treatment for 10 min.The yield of walnut peptide increased to 77.57%after ultrasonic treatment for 12 min.The time of water bath heating was longer than the treatments above,and the yield of walnut peptide was not improved significantly.Walnut peptide and milk powder were mixed in the ratio of 1︰5 to make the solution with concentration of 8 g/100 mL.When white granulated sugar was added to the solution,the added amount 6%of the solution,CMC 0.05%,xanthan gum 0.05%and monoglyceride 0.3%,the milk beverage with better sensory quality and stability could be obtained.

关 键 词：预处理 核桃肽 核桃肽乳 制备 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]