杏鲍菇蛋白肽饮料的研制_食品科学与工程.rar

摘要:本文首先优化碱提酸沉提取杏鲍菇蛋白质和中性蛋白酶酶解杏鲍菇蛋白的工艺参数，然后将其制备成饮料，最后研究其稳定性。实验结果表明：碱提酸沉提取杏鲍菇蛋白质的最佳工艺为液料比12mL/g、提取温度28.2℃和提取时间28.6min，此时蛋白质的得率达到最大值22.07%；中性蛋白酶酶解杏鲍菇蛋白的工艺参数酶浓度1.02%、pH值7.4和酶解温度53.5℃，此时水解度为66.51%；杏鲍菇蛋白肽饮料的最佳配方为杏鲍菇蛋白肽的添加量为6%、β-环糊精添加量为1.2%、白砂糖添加量为12%、柠檬酸添加量为0.1%；以沉淀率为目标值，对比黄原胶、卡拉胶、单甘脂和羟甲基纤维素钠四种稳定剂的稳定效果，其中卡拉胶0.2%的效果最好。

关键词：杏鲍菇；蛋白肽；饮料

Abstract:The process parameters of preparation of protein from Pleurotus Eryngii via alkali  extraction and acid precipitation and the enzymatic hydrolysis of Pleurotus Eryngii protein by neutral proteinase were firstly studyed in the paper individually, and then its beverage was prepared, the stability of the beverage was finally studied. Experimental results show that the best extraction conditions were as follows: solvent to material ratio 12mL/g, extraction temperature 28.2℃ and extraction time 28.6min, and that the protein yield reached the maximum 22.07% under such conditions; the best extraction conditions were as follows: enzyme contraction 1%, pH value 7.4 and enzymolysis temperature 54℃, and that the degree of hydrolysis was 66.44% under such conditions; the best of Pleurotus Eryngii peptide drink recipe for Pleurotus peptide was amount of Pleurotus Eryngii peptide 6%, amount of β-Cyclodextrin 1.2%, amount of sugar 12%, amount of citric acid 0.1%; on the rate of deposition, the best stabilizer of the four stabilizers was the concentration of carrageenan 0.2%.

Keywords：Pleurotus Eryngii; Protein Peptide; Beverage