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火麻蛋白肽复合饮料研制
Preparation of hemp protein peptide compound beverage
  
DOI：
中文关键词:  火麻仁  分步酶解  火麻蛋白肽  复合饮料  基础配方  稳定剂
英文关键词:hemp seed  step enzymatic hydrolysis  hemp protein peptide  compound beverage  basic formula  stabilizer
基金项目:
Author NameAffiliation
WEI Ping，YOU Xiangrong，ZHANG Yayuan，etc  
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中文摘要:
      以火麻仁为原料制备火麻蛋白，通过复合酶酶解制备火麻蛋白肽，将其用于火麻蛋白肽复合饮料的制备，采用正交试验对复合饮料基础配方和稳定剂进行优化。确定火麻蛋白肽复合饮料最佳基础配方为纯净水70%、火麻蛋白肽液-苹果汁30%（火麻蛋白肽液与苹果汁体积比14∶?16）、蔗糖添加量8%、D-异抗坏血酸钠添加量003%；最佳复配稳定剂为黄原胶0.03%、高酯果胶001%、六偏磷酸钠0.10%。据此生产的火麻蛋白肽复合饮料口感良好、香气自然、甜度适宜，流动性良好，在货架期内具有良好的产品稳定性。
英文摘要:
      Hemp seed was used as raw material to prepare hemp protein,and hemp protein peptide was prepared by the hydrolysis of hemp protein with composite enzyme, then it was used to prepare hemp protein peptide compound beverage.Orthogonal experiment was applied to optimize the basic formula and stabilizer of the compound beverage.The optimal basic formula of hemp peptide compound beverage were obtained as follows: purified water dosage 70%, hemp protein peptide solution-apple juice dosage 30% (volume ratio of hemp protein peptide solution to apple juice 14∶?16), sucrose dosage 8%,D-sodium erythorbate dosage 0.03%. The optimal compound stabilizer was obtained as follows: xanthan gum dosage 0.03%, high ester pectin dosage 0.01% and sodium hexameta phosphate dosage 0.10%. Under these conditions, the produced hemp protein peptide compound beverage had good taste, natural aroma, appropriate sweetness, good fluidity and good stability in shelf period.
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