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1、東北農(nóng)業(yè)大學(xué)成棟學(xué)院畢業(yè)論文論文題目：乳源活性肽飲料制備工藝的研究學(xué)生姓名：至晶指導(dǎo)教師：至鑫所學(xué)專業(yè)：食品科學(xué)與工程2010年6月ChengdongCollegeofNortheastAgriculturalUniversityThesisThesistopic：StudyonthePreparationofmilk-derivedpeptidesofdrinksStudentname:WangJingTutorname：WangXinTeachingassistantLiWenfUAssociateProfessorSpecialty:FoodScienceandEngineeri
2、ngJune2010乳源活性肽飲料制備工藝的研究摘要乳源活性肽作為生理活性物質(zhì)可以肓接被動(dòng)物吸收利用，具有多種人體代謝和生理調(diào)節(jié)功能，可以調(diào)節(jié)植物神經(jīng)系統(tǒng)、活化細(xì)胞免疫機(jī)能、改善心血管功能和抗衰老等生理活性，還具有激素調(diào)節(jié)、抗菌、抗病您、傳遞信息、促進(jìn)礦物質(zhì)的吸收、排毒、解酒、滋肝、養(yǎng)胃、養(yǎng)顏等作用。本文對(duì)乳源活性肽飲料的制備工藝進(jìn)行了研究，并且確定了此飲料的貝體配方。乳源活性肽飲料的最佳配方，以雙酶水解正交試驗(yàn)為指標(biāo)，最終確定了乳蛋片水解程度的影響因素。試驗(yàn)結(jié)果證明：牛乳蛋白的最佳水解酶是堿性蛋白酶和風(fēng)味蛋白酶，最佳水解條件是堿性蛋白臨用量70mg/L^風(fēng)味蛋白陋用量180mg/L、
3、pH6.5、溫度65°C、水解5h。經(jīng)感官評(píng)價(jià)得出乳源活性肽飲料的最佳配方為，白砂糖的添加量為9%、檸檬酸的用量為0.2%.復(fù)合香精的添加量為0.07%、穩(wěn)定劑的添加量為0.2%時(shí)產(chǎn)品綜合質(zhì)量最好，口感最佳。關(guān)鍵詞：牛乳蛋白；活性肽；酶解StudyonthePreparationofmilk-derivedpeptidesofdrinksAbstractMilk-dcrivcdpeptidesasaphysiologicallyactivesubstancecanbedirectlyabsorbedandusedbyananimalwithavarietyofhumanmetaboli
4、candphysiologicaladjustmentfunction,youcanadjustautonomicnervoussystem,activationofcellularimmunefunction,improvecardiovascularfunctionandanti-agingandotherphysiologicalactivity,butalsowiththehormonesregulation,anti-bacterial,anti-virus,transmissionofinformation,promotetheabsorptionofminerals,de
5、toxification,hangover,nourishingliverandstomach,beautyandsoon.Inthispaper,drinkmilk-derivedpeptidepreparationprocesshasbeenstudiedandidentifiedthespecificrecipeforthisdrink?Optimizationofhydrolysisbymilkproteintesttopairsofenzymatichydrolysisoforthogonaltestasanindextofinalizethedegreeofhydrolys
6、isofmilkproteinfactors.Experimentalresultsshowthat:thebesthydrolysisofmilkproteinsandflavoralkalineproteaseenzymeisaprotease,thebesthydrolysisconditionalkalineproteaseamountof70mg/L,flavourzymcdosage180mg/L,pH6?5，temperature65°C,hydrolysis5h.Thesensoryevaluationofmilk-derivedbioactivepeptidesder
7、ivedformulaforthebestdrinks,whitesugarforaddingamountof9%oftheamountofcitricacid0.2%,complexflavoroftheaddingamountof0.07%,stabilizeroftheaddingamountof0.2%comprehensivequalityproductsatthebest,tastethebest.KeyWords:Milkprot
