CAJ | 학술논문

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。
연구료황두아유매해액가공음료적공예조건,결과표명,황두실온발아3 d후,황두아용95℃열수탕표3 min,가황두아질량10배적수마장,장액경미파공솔180 W처리20 s후가입질량등비혼합적목과단백매여풍미단백매,사기질량분수위0.03,공제수해액pH치7.0,50℃수해50 min,득부함안기담적두아유매해액;차매해액중가입HDZ-2030두내복합은정제、저몽산납、삼취린산납、백사당,사기질량분수분별위0.03,0.02,0.03,0.03,30 MPa압력균질2차,제득풍미가구、영양봉부、은정성호두아유음료。
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 rain. The soybean sprouts milk hydrolysis fluid which is rich in amino acid was obtained. Subsequently the hy- drolysate could be developed into soybean sprouts beverage with pleasant flavor, rich nutrition and good stabili- ty when 0.03 of HDZ-2030 fermented soybean curd compound stabilizer,0.02 of Sodium citrate,0.03 of Sodi- um tripolyphosphate,and 0.03 of sugar were added and homogenized twice at 30 MPa.