利用菠萝汁中所含蛋白水解酶将乳清蛋白部分水解成功能性多肽,再进行脱苦调配成菠萝乳清多肽饮料。酶解条件的优选采用L9(34)正交实验法,以蛋白质水解度为评价指标,确定最佳酶解条件为:乳清蛋白酶解的最佳条件为菠萝汁用量20%,乳清蛋白2%,酶解时间为60 min,酶解温度为45℃。乳清多肽菠萝饮料风味调配最佳配方为蔗糖量为5%、酸量(柠檬酸和苹果酸1∶1)0.1%、β-环状糊精量为1.5%和CMC量为0.3%。所得产品口感良好,品质稳定。

Whey-protein were partly hydrolysised into functional polypeptide by protein enzyme in pineapple juice.The orthorhombic experiment L9(34) was carried out to determine the optimal enzymohydrolysis conditions.The following optimum conditions were: addition of pineapple juice 15%,whey-protein 2%,temperature 45℃,treatment time 60 min.the optimal pineapple whey-peptide beverage was: amount of sugar was 5%,amount of acid was 0.1%,β-CD was 1.5% and CMC was 0.3%.the flavor were improved obviously.