核桃多肽酸乳饮料的研制  

Development of Walnut Peptide Yogurt Beverage

作　　者：张薇 王小婷 胡选生 ZHANG Wei;WANG Xiao-ting;HU Xuan-sheng(College of Biopharmaceutical and Food Engineering/Shaanxi Qinling Industrial Technology Research Institute of Special Biological Resources,Shangluo University,Shangluo726000,Shaanxi)

机构地区：[1]商洛学院生物医药与食品工程学院/陕西秦岭特色生物资源产业技术研究院,陕西商洛726000

出　　处：《商洛学院学报》2022年第2期34-38,55,共6页Journal of Shangluo University

基　　金：陕西省大学生创新创业训练计划项目(S202011396048);商洛学院横向科研项目(21HKY094)。

摘　　要：为实现商洛核桃资源的充分深入利用,以核桃饼粕为原料,采用酶解法制备核桃多肽并应用于生产酸乳饮料。通过单因素试验,探索核桃多肽、蔗糖及羧甲基纤维素钠的添加量对酸乳饮料感官品质的影响,同时辅以响应面分析法,以酸乳饮料的感官评价综合得分为响应值,确定核桃多肽酸乳饮料的最佳配方参数。结果表明,随着核桃多肽、蔗糖及羧甲基纤维素钠的添加量增加,酸乳饮料的感官评价综合得分均呈现先升后降的趋势。当核桃多肽添加量为3.42%,蔗糖添加量为7.77%,羧甲基纤维素钠添加量为0.12%时,酸乳饮料拥有最佳的感官品质,此最优条件下酸乳饮料感官综合得分为9.071分。To achieve further utilization of walnut resources in Shanluo,walnut peptide which developed by enzymatic hydrolysis was used to prepared yogurt beverage.The effect of walnut peptide,sucrose and carboxymethylcellulose sodium on sensory quality of yogurt beverage was explored by single factor test,then a response surface method was used to determine the optimum mixing proportion of walnut peptide,sucrose and carboxymethylcellulose sodium with sensory evaluation as a response value.With the increase of the dose of walnut peptide,sucrose and carboxymethylcellulose sodium,the sensory evaluation score of yoghurt drink was increased earlier and then decreased later.The results indicated that the best sensory evaluation was 9.071 when walnut peptide,sucrose and carboxymethylcellulose sodium were added up to 3.42%,7.77%and 0.12%,respectively.

关 键 词：核桃多肽 酸乳饮料 响应面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]