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中国精品科技期刊2020
于海瑶, 李清泉, 葛环宇, 李德海. 响应面法优化偃松松仁蛋白肽乳饮料的制备工艺[J]. 食品工业科技, 2020, 41(2): 154-161,169. DOI: 10.13386/j.issn1002-0306.2020.02.025
引用本文: 于海瑶, 李清泉, 葛环宇, 李德海. 响应面法优化偃松松仁蛋白肽乳饮料的制备工艺[J]. 食品工业科技, 2020, 41(2): 154-161,169. DOI: 10.13386/j.issn1002-0306.2020.02.025
YU Hai-yao, LI Qing-quan, GE Huan-Yu, LI De-hai. Optimization of the Technology of Pinuspumila Protein Peptide Milk Beverage by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(2): 154-161,169. DOI: 10.13386/j.issn1002-0306.2020.02.025
Citation: YU Hai-yao, LI Qing-quan, GE Huan-Yu, LI De-hai. Optimization of the Technology of Pinuspumila Protein Peptide Milk Beverage by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(2): 154-161,169. DOI: 10.13386/j.issn1002-0306.2020.02.025

响应面法优化偃松松仁蛋白肽乳饮料的制备工艺

Optimization of the Technology of Pinuspumila Protein Peptide Milk Beverage by Response Surface Methodology

  • 摘要: 以偃松松仁为原料研究偃松松仁蛋白肽乳饮料的制备工艺。采用碱性蛋白酶水解制备偃松仁蛋白肽,以产品的稳定性和感官评分作为考察指标,通过单因素实验及响应面优化试验确定偃松仁蛋白肽乳饮料的最佳工艺。结果表明:20%偃松仁蛋白水解液,2%乳粉,0.1%柠檬酸,6%绵白糖,0.2%复合稳定剂,均质次数4次/s,在此条件下产品的感官评价分为82分,离心沉降率为0.58%。其偃松松仁蛋白肽乳饮料色泽佳、组织均匀、乳脂香味适中,具有独特风味。

     

    Abstract: The technology of preparation of peptide milk beverage was studied with Pinuspumila as the main raw material. Protein peptides were prepared by hydrolysis of alkaline protease. The stability and sensory score of the product were taken as the evaluation indexes. The optimum technology of milk beverage was determined by single factor test and response surface optimization test. The results showed that 20% protein-peptide hydrolysate,2% milk powder,0.1% citric acid,6% spongy sugar,homogenization frequency 4 times/s and 0.2% compound stabilizer were used. The predicted value of sensory evaluation score was 82,and the centrifugal settling rate was 0.58% under this condition,Pinuspumila protein-peptide milk had good color,uniform tissue,moderate creamy flavor and unique flavor.

     

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