CAJ | 학술논문

果味核桃多肽生物饮料是以核桃酶解液、草莓汁、蔗糖等为主要原料，通过发酵、调配、均质、杀菌等加工工艺而制成的一种风味优良、营养丰富的饮料制品。结果表明：木瓜蛋白酶对核桃蛋白的最适反应条件为酶解4 h，加酶量6 g/kg，温度60℃，pH7.5。正交试验筛选核桃多肽最佳发酵工艺条件为：温度40℃，接种量30 g/kg，蔗糖50 g/kg，时间3 h。生物饮料配方是：发酵液100 g/kg，果汁100 g/kg，蔗糖50 g/kg，麦芽糖50 g/kg，稳定剂3.5 g/kg酸味调节剂和香精等，pH=3.8±0.2。
과미핵도다태생물음료시이핵도매해액、초매즙、자당등위주요원료，통과발효、조배、균질、살균등가공공예이제성적일충풍미우량、영양봉부적음료제품。결과표명：목과단백매대핵도단백적최괄반응조건위매해4 h，가매량6 g/kg，온도60℃，pH7.5。정교시험사선핵도다태최가발효공예조건위：온도40℃，접충량30 g/kg，자당50 g/kg，시간3 h。생물음료배방시：발효액100 g/kg，과즙100 g/kg，자당50 g/kg，맥아당50 g/kg，은정제3.5 g/kg산미조절제화향정등，pH=3.8±0.2。
Take walnut protein enzymatic hydrolysate, strawberry juice, suger as the main raw materal,pass the fermentation, dispensation,homogenization,disinfection and etc,we can make into the fruit walnut polypeptide biological beverage.The results expressed the experiment systematically researched the processing of Walnut Protein was hydrolyzed of the optimal condition for papain was:to conduct enzymolysis for 4 hours with the total enzyme to be added was 6 g/kg, the temperature for the experiment was at 60 ℃ with pH 7.5. The optimal fermentation temperature was at 40℃, the inoculation amount was 30 g/kg, cane sugar 50 g/kg,taking time 3 h. Product ingredients were 100 g/kg of walnut polypeptide juice of enzymatic hydrolysis and fermented , strawberry juice 100 g/kg, 50 g/kg of amylomaltose, 50 g/kg sucrose, 3.5 g/kg of stabilizer, some citric acid and flavour material,pH=3.8±0.2.