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乳业科学与技术 ›› 2015, Vol. 38 ›› Issue (5): 16-20.DOI: 10.15922/j.cnki.jdst.2015.05.004

• 加工工艺 • 上一篇    下一篇

香菇肽乳饮料的工艺优化

于晓平, 李娜, 王大为   

  1. 吉林农业大学食品科学与工程学院,吉林长春,130118
  • 出版日期:2015-10-30 发布日期:2022-02-10
  • 基金资助:
    “十二五”国家科技支撑计划项目(2013BAD16B08); 长春市科技计划项目(2014179)

Optimization of the Formulation for a Milk Beverage Supplemented with Lentinus edodes-Derived Peptide

YU Xiaoping, LI Na, WANG Dawei   

  1. (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
  • Online:2015-10-30 Published:2022-02-10

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摘要： 以香菇为原料,经过碱性蛋白酶可控水解,制备香菇肽,并将其应用于乳饮料的生产中.以香菇肽乳饮料的感官评分和稳定性为指标,通过单因素及正交试验筛选香菇肽乳饮料的最佳工艺配方.结果表明:香菇肽乳饮料的最佳配方中各成分添加量(以质量分数计)为:香菇肽2.0％、乳粉1％、绵白糖10％、柠檬酸0.20％,在最佳工艺条件下制得的香菇肽乳饮料口感细腻、风味纯正、稳定性好.

关键词: 香菇肽；乳饮料；稳定性

Abstract: In this study controllable hydrolysis of Lentinus edodes with alkaline protease was performed to obtain peptides for subsequent application as an active ingredient in milk beverage. The formulation for the novel beverage was optimized based on sensory evaluation and stability using combination of one-factor-at-a-time method and orthogonal array design. The optimum proportions by weight of ingredients in the beverage were 2.0% Lentinus edodes-derived peptide, 1% milk powder, 10% white sugar, and 0.20% citric acid. The optimized formulation had a fine and smooth taste, good flavor and high stability.

Key words: Letinus edodes-derived peptide; milk beverage; stability

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