Optimization of the Technology for Preparing Hawthorn <i>Gynostemma pentaphyllum</i> Whey Polypeptide Compound Beverage by Compound Enzymes

Ying JIANG; Heyu SHEN; Keqiang ZHOU; Cheng LI; Rongjie JIANG; Wanting TANG; Chenfeng LI

doi:10.13386/j.issn1002-0306.2020060019

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 171-179. > DOI: 10.13386/j.issn1002-0306.2020060019

JIANG Ying, SHEN Heyu, ZHOU Keqiang, et al. Optimization of the Technology for Preparing Hawthorn Gynostemma pentaphyllum Whey Polypeptide Compound Beverage by Compound Enzymes[J]. Science and Technology of Food Industry, 2021, 42(7): 171−179. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060019.

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Optimization of the Technology for Preparing Hawthorn Gynostemma pentaphyllum Whey Polypeptide Compound Beverage by Compound Enzymes

College of Food Science, Sichuan Agricultural University, Ya'an 625014, China

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Received Date: June 02, 2020
Available Online: January 13, 2021

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Abstract

Abstract

Fresh milk was used as raw material to prepare whey. Through the single factor test, orthogonal test, response surface method, combined with the inhibition rate of the cholesterol micelle solubility of the test polypeptide, the process of enzymatic hydrolysis of whey protein by the complex enzyme and the formula of the peptide compound beverage were optimized. The results showed that the optimal process conditions for the preparation of whey protein peptides by using a neutral protease and trypsin complex enzyme to hydrolyze whey protein in stages were: total enzyme addition was 6%, enzyme ratio was 3:1, total hydrolysis time was 4 h, and the ratio of split digestion time was 1:1. The best formula parameters of this beverage obtained by response surface method were as follows: Hawthorn 2.8%, wolfberry 1.56%, gynostemma 0.24%, citric acid 0.05%, honey 5.11%.After blending, homogenization, sterilization and other steps, the pH of hawthorn Gynostemma pentaphyllum whey polypeptide compound beverage was 4.30, which had good sensory performance and stability, raw material flavor, moderate sourness and sweetness, uniform orange-red color with no layering.
- whey,
- complex protease,
- beverage,
- hawthorn,
- Gynostemma pentaphyllum

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