摘要
以乳蛋白肽饮料为原料,通过苦味值、短肽得率(TCA-SNI)、总蛋白酶活三个指标筛选得到苦味值小、总蛋白酶活力高、TCA-SNI值高的复合菌种。结果表明,脱苦效果方面,复合菌种>酿酒酵母>乳酸菌,复合菌种接种量为1%、发酵培养7h,总蛋白酶活最高,达到32U/mL,TCA-SNI达到峰值34.5%,溶液苦味值为0.5。
With milk protein peptide beverage as the raw material,through the screening of three indexes including bitter value,TCA-SNI and total protease activity,the composite bacteria with lower bitter value,higher total protease activity,higher TCA-SNI was obtained. Results showed that,effect of debittering order was composite bacteria〉yeast〉lactobacillus,the optimal addition of composite bacteria was 1%,fermentation time was 7h,total protease activity reached 32U/mL,TCA-SNI reached 34.5%, bitter value reached 0.5.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第10期205-207,共3页
Science and Technology of Food Industry
基金
辽宁医学院"奥鸿大学生创新课题基金"
关键词
乳蛋白肽
微生物
脱苦
milk protein Deotides. microbioloav., debitterina
