Study on the microbial debittering of milk protein peptide beverage

doi:10.13386/j.issn1002-0306.2013.10.050

Study on the microbial debittering of milk protein peptide beverage[J]. Science and Technology of Food Industry, 2013, (10): 205-207. DOI: 10.13386/j.issn1002-0306.2013.10.050

Citation:

Study on the microbial debittering of milk protein peptide beverage[J]. Science and Technology of Food Industry, 2013, (10): 205-207. DOI: 10.13386/j.issn1002-0306.2013.10.050

Citation:

Study on the microbial debittering of milk protein peptide beverage[J]. Science and Technology of Food Industry, 2013, (10): 205-207. DOI: 10.13386/j.issn1002-0306.2013.10.050

Study on the microbial debittering of milk protein peptide beverage

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With milk protein peptide beverage as the raw material , through the screening of three indexes including bitter value, TCA-SNI and total protease activity, the composite bacteria with lower bitter value, higher total protease activity, higher TCA -SNI was obtained. Results showed that, effect of debittering order was composite bacteria>yeast>lactobacillus, the optimal addition of composite bacteria was 1% , fermentation time was 7h, total protease activity reached 32U/mL, TCA-SNI reached 34.5%, bitter value reached 0.5.

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Study on the microbial debittering of milk protein peptide beverage

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