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当前位置: 首页 > 文章 > 风味酶控结合乳化修饰技术制备多肽脱苦豆乳(粉)工艺 中国食物与营养 2018,24 (05) 29-34
Position: Home > Articles > Preparation of Peptide Dropping Soybean Milk Powder by Flavor Enzyme-controlled Emulsification Modification Technique Food and Nutrition in China 2018,24 (05) 29-34

风味酶控结合乳化修饰技术制备多肽脱苦豆乳(粉)工艺

作  者：
吴长玲;王冬梅;魏冬旭;谭越;王中江;李杨;江连洲;范志军
单  位：
黑龙江省北大荒绿色健康食品有限责任公司;东北农业大学食品学院
关键词：
风味蛋白酶;限制性酶解;豆乳粉;乳化修饰
摘  要：
基于传统湿法制备豆乳(粉)工艺基础,采用连续密闭蒸煮浓缩、麦芽糊精/β-环糊精乳化及风味蛋白酶低限制性酶解风味修饰处理技术制备多肽脱苦强化型豆乳(粉),研究风味修饰联控技术制备工艺对豆乳(粉)中多肽得率、苦味值的影响,并确定最佳加工工艺。采用响应面优化分析法对低酶—风味修饰联控制备多肽脱苦豆乳(粉)工艺进行优化,确定最佳工艺参数为风味蛋白酶添加量0.5%、限制性酶解时间18 min、麦芽糊精与β-环糊精添加量比值为2.5∶1、麦芽糊精与β-环糊精总添加量为16%,此条件下多肽得率达到最高为10.21%,并消除豆乳苦味。通过各理化性质发现,风味蛋白酶酶解修饰与麦芽糊精/β-环糊精乳化修饰具有协同作用。
译  名：
Preparation of Peptide Dropping Soybean Milk Powder by Flavor Enzyme-controlled Emulsification Modification Technique
作  者：
WU Chang-ling;WANG Dong-mei;WEI Dong-xu;TAN Yue;WANG Zhong-jiang;LI Yang;JIANG Lian-zhou;FAN Zhi-jun;The Great Northern Wilderness Green Health Food Limited Liability Company of Heilongjiang Province;College of Food Science and Technology,Northeast Agricultural University;
关键词：
protease;;restriction enzyme;;bean milk powder;;emulsified modification
摘  要：
Based on the traditional wet method for the preparation of soybean milk( powder) technology,the peptides were prepared by continuous closed cooking,maltodextrin/β-cyclodextrin emulsification and flavor protease low restriction enzyme digestion. The effects of flavor preparation technology on the yield and bitterness of soybean milk( powder) were studied,and the optimum processing technology was determined. The optimum process parameters were determined as follows: the amount of flavor protease was 0. 5%,the restriction enzyme digestion time was 18 min,the malt was used to determine the optimum conditions for the preparation of peptides by low enzyme-flavor modification. The ratio of dextrin to β-cyclodextrin was 2. 5∶ 1,and the total amount of maltodextrin and β-cyclodextrin was 16%. Under this condition,the yield of the polypeptide reached 10. 21%,and the bitter taste was eliminated. It was found that the enzymatic hydrolysis of flavored protease had synergistic effect with maltodextrin/β-cyclodextrin emulsification.

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