酶法辅助核桃雪梨复合饮料的研制
|
摘要
以核桃和雪梨为主要原料,通过一系列单因素试验和正交试验,确定了核桃梨汁复合饮料复配的最佳工艺条件。结果表明,先将核桃与水按料液比1∶5、雪梨与水按料液比1∶2榨汁,核桃浆汁与梨汁的质量比为2∶13情况下,在白砂糖添加量5.3%,柠檬酸添加量0.059%时,产品的风味和口感最佳,呈浅褐色。处理原料时选用木瓜蛋白酶处理核桃蛋白,生成小分子肽和氨基酸,可防止产生沉淀产品,组织状态均匀、风味浓郁独特。
The study focused on the processing technology of compound beverage made from walnut and snow pear. With walnut and snow pear as main raw materials,the parameters of processing technique were determined through single factor and orthogonal tests. The result showed that the walnut juice and pear juice were made with the water than expected for the 1∶5 and 1∶2,the optimum formula of the compound beverage was that walmut juice∶pear juice=2∶13,sugar 5.3%,xanthan gum 0.059%,the beverage have best flavor and taste. Using papain to enzyme the walmut juice when deal with raw materials can produce peptides and amino acids. This light brown beverage has stable organizational structures and unique compound flavor.
The study focused on the processing technology of compound beverage made from walnut and snow pear. With walnut and snow pear as main raw materials,the parameters of processing technique were determined through single factor and orthogonal tests. The result showed that the walnut juice and pear juice were made with the water than expected for the 1∶5 and 1∶2,the optimum formula of the compound beverage was that walmut juice∶pear juice=2∶13,sugar 5.3%,xanthan gum 0.059%,the beverage have best flavor and taste. Using papain to enzyme the walmut juice when deal with raw materials can produce peptides and amino acids. This light brown beverage has stable organizational structures and unique compound flavor.
引文
[1]郜媛,韩红燕,宁雪红,等.银杏核桃复合饮料的研制[J].饮料工业,2013(4):13-15.
[2]范春梅,刘学文.黑木耳核桃复合乳饮料的研制[J].食品工业,2012(3):7-9.
[3]李慧芸.核桃红枣复合饮料加工工艺的研究[J].保鲜与加工,2013,13(2):34-37.
[4]李艳伏,徐怀德,陈金海,等.木瓜蛋白酶酶解核桃粕蛋白产物抗氧化活性研究[J].中国食品学报,2008(5):8-14.
[5]吕名蕊,史宣明,张骊.核桃多肽功能特性及制备工艺研究进展[J].中国油脂,2013,38(5):34-38.
[6]李建杰,荣瑞芬.碱性蛋白酶对核桃蛋白水解条件的优化研究[J].中国食品学报,2011,11(5):130-135.
[7]林燕,陈计峦,吴继红.酶法制备核桃多肽研究进展[J].粮食与油脂,2009(1):46-50.
[8]赵见军,张润光,马玉娟.核桃粕中蛋白提取工艺的优化[J].食品科学,2014,18:40-46.
[9]李素,党超,刘晨,等.洋葱雪梨复合饮料的研制[J].饮料工业,2014,17(5):40-43.
[10]刘晓伟,王彦花.樱花雪梨低糖复合果酱的研制[J].农产品加工,2017(4):14-17.
[11]程化鹏,耿平兰.核桃乳饮料生产工艺与设备[J].科技视界,2013(16):185-186.
[12]刘瑞山,黄盈盈.怀菊花甘草雪梨复合饮料的研制[J].饮料工业,2013(12):19-22.
[13]姜莉,张强,周元.复合型营养核桃多肽果冻的工艺研究[J].食品工业,2014(3):172-176.
[14]郭兴凤,吴欣欣,薛园园.碱性蛋白酶水解豌豆蛋白及其产物抗氧化活性研究[J].河南工业大学学报(自然科学版),2012(1):6-10.
[15]徐效圣,张志强,许铭强.乳化剂和增稠剂对核桃乳饮料稳定性的影响[J].中国食品添加剂,2013(2):219-223.
[2]范春梅,刘学文.黑木耳核桃复合乳饮料的研制[J].食品工业,2012(3):7-9.
[3]李慧芸.核桃红枣复合饮料加工工艺的研究[J].保鲜与加工,2013,13(2):34-37.
[4]李艳伏,徐怀德,陈金海,等.木瓜蛋白酶酶解核桃粕蛋白产物抗氧化活性研究[J].中国食品学报,2008(5):8-14.
[5]吕名蕊,史宣明,张骊.核桃多肽功能特性及制备工艺研究进展[J].中国油脂,2013,38(5):34-38.
[6]李建杰,荣瑞芬.碱性蛋白酶对核桃蛋白水解条件的优化研究[J].中国食品学报,2011,11(5):130-135.
[7]林燕,陈计峦,吴继红.酶法制备核桃多肽研究进展[J].粮食与油脂,2009(1):46-50.
[8]赵见军,张润光,马玉娟.核桃粕中蛋白提取工艺的优化[J].食品科学,2014,18:40-46.
[9]李素,党超,刘晨,等.洋葱雪梨复合饮料的研制[J].饮料工业,2014,17(5):40-43.
[10]刘晓伟,王彦花.樱花雪梨低糖复合果酱的研制[J].农产品加工,2017(4):14-17.
[11]程化鹏,耿平兰.核桃乳饮料生产工艺与设备[J].科技视界,2013(16):185-186.
[12]刘瑞山,黄盈盈.怀菊花甘草雪梨复合饮料的研制[J].饮料工业,2013(12):19-22.
[13]姜莉,张强,周元.复合型营养核桃多肽果冻的工艺研究[J].食品工业,2014(3):172-176.
[14]郭兴凤,吴欣欣,薛园园.碱性蛋白酶水解豌豆蛋白及其产物抗氧化活性研究[J].河南工业大学学报(自然科学版),2012(1):6-10.
[15]徐效圣,张志强,许铭强.乳化剂和增稠剂对核桃乳饮料稳定性的影响[J].中国食品添加剂,2013(2):219-223.