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

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.