酶法核桃蛋白饮料的工艺研究-食品加工与安全专业毕业论文.docxVIP

Study Study on enzymatic process of walnut protein drinks Abstract This paper mainly walnuts and cold-pressed walnut puree pulp raw material，the development of two different flavors of walnut proteolysis drinks．According to the physical and chemical indicators， microbial indicators and sensory indicators，determines the hydrolysis of walnut protein best by enzyme， the best technological parameters of enzymatic hydrolysis，the best debittering conditions，homogeneous conditions，in vitro digestibility，optimal sterilization way and conditions and drink the best flavor formula and stabilizer formula．On the basis of this study，the processing technology of two kinds of walnut protein beverage was studied，and the influence of different processing conditions the quality of walnut protein beverage was studied，research different process conditions on the antioxidant beverage quality walnut protease solution,optimization of process conditions，and under the optimal conditions for the preparation of walnut beverage antioxidant oxidation resistance protease solution for testing．The main results are as follows： (1)The enzymatic hydrolysis of walnut protein was carried out under the optimum conditions of various enzymes，which were selected by the selection of papaya protease，neutral protease，fungal protease and alkaline protease，hydroxyl radical scavenging rate，superoxide radical scavenging rate， hydrolysis degree and color change of enzymatic hydrolysate were the indexes，Finally，the selection of papain protease and fungal protease is the most suitable enzyme． (2)In this study，we used the enzyme hydrolysis of walnut protein by two kinds of enzymes，which are papaya protease and fungal protease，on the basis of single factor，Expert8．0 Design software was used to analyze and optimize the condition of enzymatic hydrolysis by Box-Behnken center combination，the scavenging rate of hydroxyl radical and superoxide anion radical scavenging rate was the response value， the optimal process condit