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当前位置: 首页 > 文章 > 黄豆芽酶解液生产饮料工艺 河北科技师范学院学报 2012,26 (1) 32-36
Position: Home > Articles > Study on Production of Beverage Using Soybean Sprouts Enzymatic Hydrolysis Journal of Hebei Normal University of Science & Technology 2012,26 (1) 32-36

黄豆芽酶解液生产饮料工艺

作  者：
崔蕊静
单  位：
河北科技师范学院食品科技学院
关键词：
黄豆芽;水解;饮料;工艺条件
摘  要：
研究了黄豆芽乳酶解液加工饮料的工艺条件,结果表明,黄豆室温发芽3 d后,黄豆芽用95℃热水烫漂3 min,加黄豆芽质量10倍的水磨浆,浆液经微波功率180 W处理20 s后加入质量等比混合的木瓜蛋白酶与风味蛋白酶,使其质量分数为0.03,控制水解液pH值7.0,50℃水解50 min,得富含氨基氮的豆芽乳酶解液;此酶解液中加入HDZ-2030豆奶复合稳定剂、柠檬酸钠、三聚磷酸钠、白砂糖,使其质量分数分别为0.03,0.02,0.03,0.03,30 MPa压力均质2次,制得风味可口、营养丰富、稳定性好豆芽乳饮料。
译  名：
Study on Production of Beverage Using Soybean Sprouts Enzymatic Hydrolysis
作  者：
CUI Rui-jing (College of Food Science & Technology,Hebei Normal University of Science & Technology, Qinhuangdao Hebei,066600,China)
关键词：
soybean sprouts;enzymolysis;beverage;production
摘  要：
This article studies the production of beverage using soybean sprouts enzymatic hydrolysis.To make the beverage,bean sprouts germinating 3 day long were chosen and were put into 95℃ hot water for 3 minutes,and water 10 times as much as the bean sprouts was put in microwave with power 180 W for 20 s.Papayin and flavor proteinase of 0.03 were then put in.Control the hydrolysis fluid pH at 7.0,temperature at 50 ℃ for 50 min.The soybean sprouts milk hydrolysis fluid which is rich in amino acid was obtained.Subsequently the hydrolysate could be developed into soybean sprouts beverage with pleasant flavor,rich nutrition and good stability when 0.03 of HDZ-2030 fermented soybean curd compound stabilizer,0.02 of Sodium citrate,0.03 of Sodium tripolyphosphate,and 0.03 of sugar were added and homogenized twice at 30 MPa.

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