核桃饼粕蛋白肽枸杞杏仁复合饮品的研制

以多肽得率为考察指标，研究核桃饼粕蛋白质的适宜酶解工艺。结果表明，中性蛋白酶在60 ℃，加酶量21 000 U/g，固液比1∶30(g∶mL)，pH 9条件下水解核桃饼粕40 min，多肽得率达79%。以感官评分为评价指标，采用混料设计，优化得到核桃蛋白肽枸杞杏仁复合饮品的调配工艺为多肽原液37.48%，复配枸杞汁22.52%，杏仁乳30%，含量为50%的蔗糖10%，用正交试验优化得到核桃蛋白肽枸杞杏仁复合饮品的稳定剂配方为羧甲基纤维素（CMC）0.10%、海藻酸钠0.10%和黄原胶0.10%，按此条件，可用核桃榨油后的核桃饼粕制备获得美味可口、营养丰富和稳定性好的核桃蛋白肽枸杞杏仁复合饮品。

Development of compound beverage of wolfberry,almond and walnut residue peptides

Using the protein peptide yield as evaluation index, the optimum enzymolysis technology of walnut residue protein were investigated. The results shown that walnut residue was hydrolyzed by the neutral protease at enzyme temperature 60 ℃, enzyme addition 21 000 U/g, solid-liquid ratio 1∶30(g∶ml), pH 9, enzyme time 40 min and the polypeptide yield 79%. Using the sensory evaluation as the evaluation index, the optimum formula of compound beverage of wolfberry, almond and walnut residue peptide was polypeptide concentrate 37.48%, compound wolfberry juice 22.52%, almond milk 30%, 50% sucrose solution concentrate 10% by mixed material design. The optimum formula of composition stablizers were CMC 0.10%, sodium alginate 0.10% and xanthan gum 0.10% by orthogonal experiment. Under the conditions, the walnut residue peptide beverage was delicious, nutritious and good stability.