Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine | 酶解蚕豆蛋白制备多肽的工艺优化及多肽酒的发酵
2013
Yang Xijuan, Qinghai Academy of Agriculture and Forestry, Xining(China),Tibetan Plateau Laboratory of Agric-Product Processing | Dang Bin, Qinghai Academy of Agriculture and Forestry, Xining(China),Tibetan Plateau Laboratory of Agric-Product Processing | Geng Guigong, Qinghai Academy of Agriculture and Forestry, Xining(China),Tibetan Plateau Laboratory of Agric-Product Processing
Chino. 以蚕豆蛋白为原料，采用碱性蛋白酶酶解、酒精发酵制备蚕豆多肽酒，对其加工工艺进行了研究。结果表明：1）蚕豆蛋白酶解的优化工艺为：蚕豆蛋白质量浓度32g／L，水解温度43．2℃，酶用量9821．12V／g，pH9．5，在此条件下酶解2h，蚕豆蛋白的水解度达到19．64％；2）以蚕豆酶解液为原料制备多肽酒的发酵工艺为：加糖量200g／L，酵母接种量0．22％，发酵温度28℃，发酵时间6d，在此条件下制得的蚕豆多肽酒的酒精体积分数为9．6％；发酵结束后添加柠檬酸1．5g／L，白砂糖70g／L，环糊精6g／L时，产品风味较好，显著降低了产品的苦味。
Mostrar más [+] Menos [-]Inglés. In order to obtain the broad bean peptides wine,broad bean protein was hydrolyzed by alkaline protease and then was alcoholically fermented in this experiment. The preparation technology of broad bean peptides wine was investigated. The result showed that the optimum conditions for the protein hydrolysates of broad bean were broad bean protein concentration 32 g/L,enzymatic hydrolysis temperature 43.2 ℃ ,dosage of enzyme 9 821.12 U/g and pH value 9.50, under which the degree of hydrolysis was 19.64%. The fermentation condition of broad bean peptides wine was 200 g/L sugar,0.22% yeast quantity,and 28 ℃ for 6 days. The alcohol content of broad bean peptides wine is 9.6%. In order to mitigate the bitterness of the original wine, 1.5 g/L Citric acid,70 g/L sugar and 6 g/L β-CD were added and the final product had a good mouth feel.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Information, Chinese Academy of Agricultural Sciences