以核桃为原料,采用复合蛋白酶水解制备多肽,经脱苦、调配、均质、微波-高温联用杀菌制成核桃多肽饮料,70%以上核桃肽的分子质量≤10 000μ,DPPH的清除率为68.41%。通过正交试验确定酶解最适条件,并对脱苦和稳定技术进行了研究。结果表明:碱性蛋白酶与风味蛋白酶之比为2∶1,酶用量为(酶/核桃仁)0.4%、温度55℃、料液比1∶12(g∶mL)、时间2 h,水解度达13.9%。以1.5%β-CD作苦味包埋剂。核桃多肽饮料主要成分:核桃仁4%,全脂奶粉1.5%,白砂糖4%;复合稳定剂0.16%(黄原胶0.1%、海藻酸钠0.06%,CMC-Na0.1%,三聚磷酸钠0.03%),复合乳化剂0.15%(单甘酯0.05%,蔗糖酯0.1%)。

A walnut polypeptide beverage was produced with walnut as raw material.Peptide was made by compound protease hydrolysis and then through the process of debittering,blending,homogenizing and microwave combining high temperature sterilizing.Over 70% molecular weights of walnut peptides were lower than 10 ku.DPPH scavenging rate was 68.41%.The optimum hydrolysis conditions of hydrolysis was determined by orthogonal experiments.The technology of debittering and stabilizing was studied.The results showed that ratio of protamex to flavourzyme was 2∶1,the optimal enzymatic hydrolysis conditions were: enzyme concentration(enzyme / walnut) 0.4%,temperature 55℃,solid-liquid ratio 1∶12,time 2h.Under these conditions the hydrolysis degree could reach 13.9%.The bitterness embedding agent was 1.5% β-CD.The formula of walnut polypeptide beverage was achieved as follows : walnut kernel 4%,whole milk powder 1.5%,sugar 4 %,compound stabilizer 0.16%(xanthan gum 0.1%,sodium alginate 0.06%,CMC-Na 0.1%,sodium tripolyphosphate 0.03%),compound emulsifier 0.15%(monoglyceride 0.05%,sucrose ester 0.1%).The products can be stored at room temperature over 3 months.