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投稿时间：2020-07-11
投稿时间：2020-07-11
中文摘要: 多肽类饮料是一种滋味独特、低脂肪、多功能性的饮品。本试验以三黄鸡为原料，经木瓜蛋白酶酶解得到鸡脯肉的多肽提取液。运用单因素试验得最佳的酶解条件为：酶解温度55℃、底物浓度15%、酶添加量0.03%、酶解时间1 h，此时的低聚肽产量最高为1.25 mg/mL。随后在饮料中添加多肽提取液，利用多因素法和感官评价法对饮料风味进行研究，最终确认鸡源多肽饮料的最佳配方为：鸡源多肽浓度1.25 mg/mL，果味粉6.5%、蔗糖8.375%、柠檬酸0.325%、氯化钠0.44%。
Abstract:Polypeptide beverage was a kind of beverage with unique taste，low fat and multi-function.In this experiment，Sanhuang chicken was used as raw material to obtain polypeptide extract from chicken breast by papain.The results of single factor experiment showed that the optimal hydrolysis conditions were as follows：hydrolysis temperature 55℃，substrate concentration 15%，enzyme dosage 0.03%，hydrolysis time 1 h，and the highest yield of oligopeptide was 1.25 mg/mL.After that，polypeptide extract was added to the beverage，and the flavor of the beverage was studied by multi factor method and sensory evaluation method.Finally，the best formula of chicken polypeptide beverage was confirmed as follows：the concentration of chicken polypeptide was 1.25 mg/mL，fruit powder was 6.5%，sucrose was 8.375%，citric acid was 0.325%，and sodium chloride was 0.44%.
keywords: sanhuang chicken peptide enzymatic hydrolysis condition orthogonal test poly-peptide drink
文章编号：202111018 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHAO Min | Hotel College，Jiangsu Food & Pharmaceutical Science College，Huaian 223003，Jiangsu，China |
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